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Category Archive for: ‘Fowl’
Chicken Soup Progressive Recipe (stone soup)

This is going to be fun.  I am going to start out with a “how to make a chicken stock” and you all are going to add ingredients to the soup to make the final recipe. Please

Stock

Start with a very large pot, 12 qts if you have it.  We are going to make a lot of soup to freeze for later.

add 2 gal (8 qts) of filtered water.  If you don’t have a pot that large, fill the one you have about 1/2-2/3 full of water

Add at least 1 whole chicken.  Fryer or a roaster.  I’d pick a roaster because they are larger.

Bring the pot to a boil then reduce to a fast simmer for at least 2 hours.

The chicken should fall off the bone.  Remove chicken from pot and reserve, pulling the bones from the carcass and throwing them away.

Continue to reduce the stock.

1.  (jughandle would add) Salt and pepper to taste

2. (Darlene would add) 2 carrots, 2 celery and  1 onion, diced then sauteed in olive oil before adding.  This is known as a  mirepoix of veggies.

 

3. (Mittie would like to add) fresh thyme & tarragon. If you have a herb garden pick a few stems and strip the leaves into the liquid.  If you don’t like stuff floating around in your soup (I really don’t know why), you can do a bouquet garnie which is just a fancy name for wrapping your herbs in a piece of cheese cloth so it can be removed later.

 

4. Thank you Mittie, it is smelling good now.

5. What we should do now is to remove all the solids from the broth

  • first cool the broth to room temp or cool enough to handle
  • then strain out the solids with a strainer or cheese cloth
  • put the strained broth into a large bowl or pot and put into the refrigerator
  • the next morning the chicken fat will be solid on the surface
  • skim or ladle off the fat.
  • You now have a great chicken stock/broth to use in the following recipes
  • you can also freeze in plastic bags or bowls for later use

6. Darlene wants to make a Tortilla soup from the chicken stock. (please click on the link for the recipe)

7. Jughandle wants to make Italian Wedding Soup (please click on the link for the recipe)

 

 

Baked Chicken and Sun Dried Tomatoes

Baked Chicken and Sun Dried Tomatoes

click here for print version

INGREDIENTS
1 lb chicken breasts, boneless, cut into 4 oz portions
1 oz olive oil
1 medium yellow or white onion, cut in half then sliced thin
1/2 c sun dried tomatoes, chopped, (not packed in oil)
1/4 cup white wine
1/2-3/4 cup chicken stock (home made if you’ve got it, low sodium if you don’t)
1 teaspoon dried oregano
pepper to taste

DIRECTIONS
Preheat oven to 325 degrees. Rinse the chicken under cold running water and pat dry.Place an ovenproof skillet over moderate heat. Once warm add oil. When the oil is hot, add half the onions to pan and place chicken in the pan with the onions.
Cook chicken for about 8 minutes or until it will release itself easily from the pan then flip to cook the other side. Continue to cook for 4 minutes.  Stir the onions to keep from burning.

Remove the chicken from the skillet. Set aside.

Place remaining onions and tomatoes over the caramelized onions in pan. Allow the onions and tomatoes to sweat in the pan for 3-4 minutes. Reduce heat and add wine. With a spoon stir the pan to remove the browned bits from the bottom of the pan. This deglazing technique will remove the flavor stuck to the bottom of the pan and release it to the vegetables.

Add chicken back to the skillet. Add stock just until the liquid level reaches halfway up the sides of the chicken. Add oregano and pepper to taste. Cover with tight fitting lid and place in oven. Bake 30 minutes.

Enjoy.

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