Archive for June, 2010

June 17, 2010

20 cups of chicken stock for $5

a base for everything. from rice to lentils. to soup all by itself:

INGREDIENTS:

  • T&T market stew hens
  • mirepoix: onion/carrot/celery
  • Herbs! thyme, parsley.
  • Salt & Pepper
  1. rules for ANY stock:DO NOT BOIL.
  2. I put the hens in a pot with enough water to cover , simmered x 30 minutes to bring any impurities to the surface and skim. then added the mirepoix & pinch of salt, and simmered as long as i wanted.

once i saw these hens on sale for $5 and decided to roast them. big mistake.

since then i have learned, simmer these guys on low heat for 3 hours or more.

I had 20 cups of stock and leftover chicken to make sandwiches and pies.

The hens make a fantastic standalone soup and stock. the meat is not so good on its own. with the $5 hen i made 20 cups of stock. the meat made lunch (chicken salad sandwiches); Dinner: Chicken pies. Chicken soup. And chicken stock opened the door to the rest of many meals.


I am making my food from recipes and trial & error. if you would like culinary instruction on stocks I recommend ROUXBE www.rouxbe.com


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