The Dumpling Diary

Dis cooking so you cooking too.

Return of the Roasted Chicken September 21, 2010

Filed under: Soups, Sauces and Stews — Meg @ 12:45 am
Tags: , , , , , ,

It’s back. It is now another day, and yesterday’s roasted chicken is still relentlessly haunting 7B. Even now, after the duration of cooking, the salvation of hungered inhabitants finally eating today’s dinner has arrived, the aroma wafting through the apartment, and perhaps the music store below.
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Word on the street is, I made chicken stew today. I told all ya’ll to save those carcasses in yesterday’s post, and today if proof that no carcass should be left behind!
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For further wonderment and joy, please click this link and revel in all that is Carl Weathers.
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Spezzatino di Pollo con Pomodoro (See also: Chicken Stew with Tomato. Nerrrrrrrrrrrdy)!
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Ingredients
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1-2 Tbsp olive oil (your fat content preference)
1 medium yellow onion, chopped
1 large stalk of celery, peeled and sliced
2 large carrots, peeled and sliced
(note: if you want, you could also add in leftover veggies from chicken dinner)
2 cloves chopped garlic
(optional: 1 cup dry white wine)
8 cups water
1 meaty chicken carcass (from The Humble Roasted Chicken , I hope.
Cheesecloth (Mine’s from the dollar store, don’t get worried, young ‘uns)
1 bay leaf
1 156mL can (the little one) tomato paste
1 1/2 tsp dried basil
4 small potatoes, halved or quartered (feel free to use up yesterday’s, if there are any left)
1 cup frozen green peas
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Method
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To kick things off, it’s time to put that cheesecloth to use. What? Oh, this is the part of my blog, where we tie up a chicken in cheesecloth. Unorthodox, but that’s the way the cookie is crumbling today. Just take a piece of cheesecloth that’s big enough to become a temporary henhouse, and put ALLLL of your leftover chicken/chicken wings/legs/bones, whatever in it. Then tie it up with some string, hopefully kitchen twine.
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Heat up a large, heavy pot, over medium-high heat, and add your olive oil. Then, add onions, celery and carrots, and cook, stirring, for 3-5 minutes, until they begin to brown slightly. Add chopped garlic, cook for a minute or so, until it becomes fragrant (garlic burns EASILY, so WATCH OUT). At this point, if you choose to use the white wine (you are now automatically a huge snob, but I’ll accept that), throw ‘er in now. Cook for a minute or two, then add your bay leaf, and eight cups of water. Throw your wrangled-up chicken in there now. Bring to a boil, then turn heat down to medium-low heat, cook for one hour, at a low simmer, uncovered. At this point, carefully take out the bundle o’ chicken out of the pot, let it cool for a bit, until you can handle it. When it is cool, pick that sucker clean and add all meat content to the stew (no skin! no skin!) as soon as it’s off. Timing isn’t a huge issue here. Meanwhile, now that the chicken cheesecloth thing is outta the pot, time to put in the tomato paste! Use the whole can. I mean it. This is a once in a lifetime opportunity. No one EVER uses the whole can. It just gets put in tupperware and sits in the fridge for 17 months until you rediscover how wasteful you once were. NO MORE! Dump it all in the pot, and stir until there are no little blobs floating around in your stock. Then add the potatoes and dried basil. Cook for another hour or so, until it has reduced drastically to a nice stew-y consistency. Not quite thick, but not soupy. Not stoup-y either. I’m not even going to take the time to comment on my feelings for Rachel Ray’s invention of that godforsaken term…  ANYHOW, once it’s at that nice stew-y consistency, adjust the seasoning for salt/pepper, and then add the peas. Cook for another three minutes or so, covered, and then serve!
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So, stew-wise, that’s that. Another resourceful re-gifting from Mother Hen. However! I have to, HAVE TO let everyone know about the most addictive, triumph-of-an-impulse-buy box of cookies that I purchased last night. Sobey’s! WHO KNEW?! Mainly I bought these because they’re from Abruzzo, but, whatever. I’m lame. They’re like tiny little almond biscotti, perfect for dipping in your coffee. Just, I don’t even know what to say. If you can find them, buy them. Nonna Annunziata Biscotti. Lord have mercy. Four bucks. I have eaten over half the package thus far.
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Even Big Suze likes them!
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So, that’s all for now! Stay tuned for my apple dumpling recipe!
(Wait, also… The top search on this site is, “egg warsh.” I think this is hilarious and had to make it public. WHY, readers, WHY?! )

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