Damn cold, time for some Chicken and Dumplings!
When I have time I make mine a bit different than most. I spend some time making a good stock.
It's a bit of a process, but really makes a difference.
What you'll need for the stock:
1 hole chicken - Part it out. Remove the skin from the breasts and thighs. Debone the thighs, cut tips off wings. Save everything!
No need to peel any of the following:
1 Whole bunch of celery cut into thirds
3 carrots cut into thirds
1 onion quartered
6-8 cloves of garlic
1 leek green and whites cut into thirds
2 russet potatoes quartered
15-20 peppercorns
2-3 bay leafs
1 chunk of Kombo (seaweed) 1"x6"-8"
Step 1.
Place neck, back bone, ribs, thigh bones, skin in stock pot. Cover with cold water (preferably filtered non chlorinated. We are fortunate to live someplace where our water is not).
Boil for 10 minutes.
Step 2.
While chicken bones are par boiling. Cut up your veggies.
Step 3.
Dump bones and all into strainer. Discard water and if using the same pot rinse and scrub all impurities out.
Step 4.
Place all veggies, spices and rinsed chicken parts back in pot. Fill with water. Simmer 4-12 hours. Add water as needed to keep pot full.
Step 5.
Strain broth into new container. Remember to save the broth this time.
Remove meat from bones and save. Discard veggies or if you'd like purée and add back into your stock.
While all that is going on, prep the veggies and meat for the stew.
Season chicken, I use salt and pepper.
Chop veggies. We are using onion, carrot, celery, garlic. Sometimes I add corn and peas but we do not have any on hand.
Set aside until ready.
More steps to come. Stock is simmering getting ready for phase 2!
Sent from my iPhone using Tapatalk
When I have time I make mine a bit different than most. I spend some time making a good stock.
It's a bit of a process, but really makes a difference.
What you'll need for the stock:
1 hole chicken - Part it out. Remove the skin from the breasts and thighs. Debone the thighs, cut tips off wings. Save everything!
No need to peel any of the following:
1 Whole bunch of celery cut into thirds
3 carrots cut into thirds
1 onion quartered
6-8 cloves of garlic
1 leek green and whites cut into thirds
2 russet potatoes quartered
15-20 peppercorns
2-3 bay leafs
1 chunk of Kombo (seaweed) 1"x6"-8"
Step 1.
Place neck, back bone, ribs, thigh bones, skin in stock pot. Cover with cold water (preferably filtered non chlorinated. We are fortunate to live someplace where our water is not).
Boil for 10 minutes.
Step 2.
While chicken bones are par boiling. Cut up your veggies.
Step 3.
Dump bones and all into strainer. Discard water and if using the same pot rinse and scrub all impurities out.
Step 4.
Place all veggies, spices and rinsed chicken parts back in pot. Fill with water. Simmer 4-12 hours. Add water as needed to keep pot full.
Step 5.
Strain broth into new container. Remember to save the broth this time.
Remove meat from bones and save. Discard veggies or if you'd like purée and add back into your stock.
While all that is going on, prep the veggies and meat for the stew.
Season chicken, I use salt and pepper.
Chop veggies. We are using onion, carrot, celery, garlic. Sometimes I add corn and peas but we do not have any on hand.
Set aside until ready.
More steps to come. Stock is simmering getting ready for phase 2!
Sent from my iPhone using Tapatalk
