Saturday, February 9, 2013
Homemade Chicken Stock
The trouble with homemade chicken stock is once you make it you will lever want to go back to store bought. It has so much flavor and does not need much salt. I am posting 2 different ways to make it- I hope you give it a try- it is worth the efffort. I am also looking for ways to get a quick meal so when I make stock I use a whole chicken so I have precooked chicken for a quick meal another time.
Feingold Stage 1
CSA ingredients avaliable: carrots, garlic, celery, and chicken
2 whole chickens (organic or antibiotic- hormone free)
4 carrots- peels on is fine
4 stalks of celery- stems and leafy part is fine
8 cloves of garlic
any fresh herb you like and have on hand
salt and pepper to taste
Procedure: Chop onions, celery, carrots and garlic. A food processor speeds this step up. Heat 1-2 tablespoons vegetable oil in very large stock pot. Add vegetables and saute until tender about 5 minutes.
Note: If you do not have a really big stock pot than cut this half to fit a smaller pot.
Now put the raw rinsed chickens into the pot plus any fresh herbs. I remove the livers and add any "extras" the chicken comes with. Fill the pot so that the water comes about 2 inches above the chicken. Bring to a simmer and simmer for 45 minutes.
Now remove the chicken and allow to cool enough you can handle it. Pull off all the cooked chicken meat. This can used for any recipe that calls for chicken. I often put in freezer bags so I have chicken when I need a quick meal. Add the bones, skins and thighs back to pot. Simmer for another 1 1/2 hours.
Tuesday, February 5, 2013
Saturday, February 2, 2013
Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Optional: add 1 can diced tomatoes with farro.
Friday, February 1, 2013
Feingold: Stage 1 unless you add tomatoes than Stage 2
This recipe was modifed from a web site called : The Shiksa in the Kitchen
1 beef brisket (mine was 3.5 lbs- see note below on size)
2 tbsp vegetable oil
1 large onion, diced
2 celery stalks,diced
4 garlic cloves peeled
1 quart of beef broth
1 fresh thyme and rosemary sprig
fresh parsley, chopped
Optional: add 1 small can of tomato paste to vegetable mixture and coat meat with mixture before roasting.
1. Preheat oven to 300 degrees.
2.Let brisket sit at room temperature about 15-20 minutes.
3. Sprinkle with salf and pepper (generously)
4. Place roasting pan over medium-high heat and add vegetable oil.
5. Place brisket in hot roasting pan and cook about 4-5 minutes per side until brown.
6. Add diced onions, carrots and celery to pan.
7. Top with garlic cloves and herbs.
8. Pour broth into pan.
9. Cover with foil and place in oven. Roast one hour per pound of brisket. Do not disturb during cooking.
10. Remove from oven and allow to cool 15-20 minutes before serving.
I would recommend using a 5-6lb brisket. You can double the vegetables if you use a bigger roast and bigger roasting pan. If you need to add more borth so it comes up the sides of the brisket about half way. It would take 5-6 hours for this. You would have awesome sandwhiches with the leftovers.
Remove bay leaf, rosemary and thyme. Place remaining ingredients into bowl. Blend with immersion blender, in regular blender or food processor. Add salt and pepper if desired. Heat until warm and serve over meat.
Wednesday, January 23, 2013
Yield: 3 pieces
i was hoping to have some leftovers to pack in the lunch boxes the next day but did not have ANY left.