Tips for Chicken

So, about those reserved chicken necks and backbones. I recently discovered that the main difference between stock and broth is that broth is made from boiling meat while stock is made from boiling bones. I always like the flavor of stock better (especially my own) because I think it has a richer mouth feel and a more full-bodied flavor, this probably has to do with all the gelatin that comes out of the bones with long simmering.

To make stock with those parts, I just toss them in a pot with a rough chopped (not even peeled) carrot, a couple stalks of celery, onion and garlic if you have it and a little sea salt. Gently boil for about an hour or more and then strain out the chicken parts and vegetables. You can freeze this, refrigerate it (I would guess it will last in the fridge for about a week) or use it immediately.

The other day, Bruce and I were craving a warm light soup for lunch so I made up the stalk and then made my first attempt at egg drop soup.

After sifting all the veggies out of the stalk, I tossed in thinly sliced carrots, celery, a bit of onion, some cabbage and a couple dashes of soy sauce. I let those cook until the veggies were a bit tender and then I carefully whisked in one egg, gently beaten to combine the yolk and white.  I served it with a little garnish of chopped scallions and a bit more soy sauce (if desired).

Was very yummy and perfect for the cool weather.

Asian Style Lettuce Wraps

Asian style Lettuce (or Cabbage) Wraps:

I’ve been making this recipe for a couple years, but it definitely came in handy when farm boxes came several weeks in a row with lots of lettuce and cabbage. It’s fast, easy to prepare and chock-full of flavor.

Sautee until meat is thoroughly cooked and onions are transluscent:
-1 breast of chicken, finely chopped or 1/2-1 lb ground turkey, chicken, or leftover roasted chicken – whatever you have on hand (I wouldn’t recommend beef)
- 1/4 c. chopped scallions
- 1/2 small onion, finely chopped
Sauce: Combine in sauce pan all ingredients but cornstarch, simmer gently until sugar dissolves. Whisk in cornstarch and simmer until sauce is thickened. Remove from heat and pour half onto the cooked chicken mixture.
-1/2 c. soy sauce
-1/2 c. sugar
- 1TBSP mirin (sweet rice wine – this is good to have on hand if you do a lot of asian cooking)
-1 tsp. minced/grated garlic
- 1 tsp. grated fresh ginger
- 1 TBSP cornstarch
Toppings, etc:
- Cooked white or brown rice OR cooked rice noodles
- Grated carrots and cucumber, sprinkled with seasoned rice vinegar
- Peanuts if desired or any other sauces/nuts/etc you might prefer
- Washed and dried pieces of lettuce or cabbage (we used the Romaine from our box and it worked great! It was sturdy enough to hold good-sized portions)
Line everything up buffet style and people can fix their own wraps. Bruce’s brother loves these with spicy Thai peanut sauce, I like them more Japanese/Teriyaki-inspired.