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.

Roast Chicken with Thyme-Garlic Paste

I stole this recipe from Bon Appetit and made it my own by using fresh thyme instead of rosemary and a dash of Worcestershire sauce instead of juniper berries (because , until the other night, I didn’t even imagine that you could purchase juniper berries like that).

I’ve made the recipe twice and it’s fabulous. It involves a new technique for me – butterflying a whole roasting chicken. Turns out, the Henckel kitchen shears that came with my knife set are totally recommended by B.A. for this sort of task. Yay me! Butterflying a chicken couldn’t be easier. Just flip it so the breast side is down, cut up one side of the backbone and then the other side and pull it out. Reserve it for chicken stock (I’ll talk about that in my next post), you won’t regret saving it! Then flip the chicken over, and press down on the breasts to open it up like a book.

I’ve been using Rosie’s Organic chickens. They’re a bit more expensive (about a dollar/lb compared to Rocky Jr. all natural) but with the cloning and all…it seems like a good deal. Plus, one chicken can be stretched for at least three dinners in our family, so it’s pretty economical. The other nights I try to cook vegetarian.

I served this recipe on a bed of spinach tossed with balsamic, olive oil, sea salt and pepper. Lately we’ve been experimenting with our diet to try and make it more pH balanced, which means eating less carbs and a lot more dark green veggies. Spinach is one of my favorites because those organic, triple-washed tubs are so easy to work with!

Anyway – try this recipe. Your house will smell like a five star restaurant, and your meal will taste like it came from one.