Chicken Stock

We've been eating soup around here, and it's a good thing, because nothing warms you up when it's -2˚F like good, homemade, hearty, warm, soul-inspiring soup. Honestly, we don't really care what type of soup it is that's warming us, but since we've lately been trying to keep our waistlines under control while hibernating, hearty broth soups have been the norm. Now, I've always love a good brothy soup, but there's one thing that will elevate broth soup to a tastier, richer, more exquisite plain than you thought possible, and that one thing is homemade stock.

Homemade stock seemed an unnecessary task and expense for the longest time. I mean, who has hours to sit, stirring, pot watching, straining, cooling, and packaging? I quickly learned that I have time to do that, because most of it is done without your supervision—10 minutes to chop and throw together, then a few minutes every now and again to finish up the process. THe biggest bonus for us, of course, is the cost. We buy our chickens for under $1/pound (get several when they're on sale and freeze them—you can put them right in the pot without thawing!) and the rest is mostly just cheap veggies. Here's the cost breakdown:

• 3-5 pound chickens=$15 or less
• Vegetables=$5
• Fresh herbs=$5 (or dried herbs you already have in pantry)
• Water=free

So, for $18-$25, you get the meat of 3 chickens, plus 2+ gallons of stock, which, when purchased separately, look like this:

• 3 pounds boneless, skinless chicken breast=$8
• 2 pounds boneless, skinless chicken thighs=$4
• 8 quarts low sodium, full-flavoured chicken stock=$24 minimum

$23 or $36? I know what I like better. And the best part is that I know what's in my stock, it's fresh, and much higher quality than that from the grocery store. You know how homemade chicken soup turns into jello in the refrigerator? That's because of the collagen and gelatin from the bones of the chicken. Store-bought stock doesn't do that, and even worse, you lose many of the great things about it because of that.

We've taken to making it each week in our giant canning pot with three chickens and plenty of water, but if you're not going to be soup crazy like us, you can make it in smaller batches (in a smaller pan!) and enjoy it in smaller quantities. The other option, of course, is to make just as much and freeze it for later use so you'll never have to buy stock again (or use bouillon, which is mostly just salt, anyway.) This is the recipe I've been using, followed by the ingredients scaled to a single chicken size for those that want less stock or have smaller pots.

Rich, Elegant, Delicious Chicken Stock

3 5-pound whole chickens

3 large onions, unpeeled and quartered

10 large carrots and/or parsnips, unpeeled and chopped in half*

4 stalks celery with leaves, cut in half

1 head garlic, unpeeled & cut in half (to expose all the cloves)

20 sprigs fresh thyme (or 1 Tbsp dried)

15 sprigs fresh parsley (or 1 Tbsp dried)

1 Tbsp dill seeds (or 20 sprigs fresh dill)

2 tsp whole peppercorns

2 Tbsp kosher salt

7 quarts water

Place all vegetables, herbs, and seasonings in pot, then place chickens, including giblets, if any, on top. Fill with water. Bring to a hesitant (not rolling!) boil, and cook for 1 hour. Remove chickens from pot, and cut away the breast meat, which should be fully cooked (let cook longer if birds are frozen.) At this point I break a few bones with a knife or kitchen shears to let the marrow circulate in the broth. Return carcass and all non-breast meat to the pot and cook three more hours, uncovered. Remove chicken carcasses, let cool, and harvest the meat—it'll make amazing chicken noodle soup. Let broth cool, then strain through a fine sieve into storage containers. If you're going to freeze it, I would put it in the refrigerator first so you can skim the solidified fat before freezing.

*I generally use only carrots, but today I'm trying parsnips. I plan for it to be incredible.

Rich, Elegant, Delicious Chicken Stock

(scaled down for 1 chicken)

1 5-pound whole chicken

1 large onions, unpeeled and quartered

4 large carrots and/or parsnips, unpeeled and chopped in half*

2 stalks celery with leaves, cut in half

4-6 cloves garlic, unpeeled & cut in half

7 sprigs fresh thyme (or 1 tsp dried)

5 sprigs fresh parsley (or 1 tsp dried)

1 tsp dill seeds (or 7 sprigs fresh dill)

1 tsp whole peppercorns

2 tsp kosher salt

2.5 quarts water

Quick curried noodles

Wednesday night was one of those "eat what you have" kind of nights as we stretched our remaining food just a few more days. This one involves just a few ingredients: dried pasta, frozen chicken thighs, coconut milk, garlic, and curry powder. That's it! I must say the result was delightful, but next time I'd probably use low-fat coconut milk to cut a few calories. It would also be great with whole thighs, chopped chicken breast, beef stew meat, or shrimp. It's easy and yummy; what else could you want?

Chicken Noodle Curry

serves 4

8 oz dried pasta [I used fettucine]

1 Tbsp olive oil

4-6 chicken thighs, boned and diced [more chicken=more meaty]

2 cloves garlic

2 Tbsp curry powder, more or less to taste

1 can coconut milk

Bring a pot of water to a boil for your pasta. While water is heating, heat olive oil in a large skillet over medium heat until shimmering. Season chicken with salt and pepper. Add garlic and chicken and sauté until chicken is browned. [You could do whole thighs here as well to save a little trouble; just brown well.] Sprinkle curry powder over chicken, mix well, and cook 1-2 minutes. Add coconut milk, bring to a boil, reduce heat, and simmer on low.

When your savory yellowness enters simmer stage, your water should be ready for pasta. Add pasta and salt, and stir to keep starches from sticking. Cook pasta until just barely al dente, then drain, reserving 1/2 cup cooking liquid. Add nearly cooked pasta and reserved water to curry mix. Cook, stirring occasionally, until noodles soak up some of that coconut milk, about 5-8 minutes. I didn't add it, but I suggest a cilantro garnish. Eat yellow noodles, be happy.

Spring Pasta

As the weather slowly turns from cold to warm and the skies release their torrent of Spring moisture, my palate is on the prowl for fresh, seasonal, bright-tasting food that doesn't leave me longing for the richness of winter fare. In addition, my waistline would like his summer figure back, and that's going to take something along these lines. This one is an original, and we all know I don't post many of those. Rest assured that I'm quite proud of this one.

Rigatoni with Grilled chicken, Lemon and Asparagus

16 oz. dried rigatoni [or pasta of your choosing]

2 lemons

8-16 ounces chicken breast [more chicken=heartier meal]

1 bunch asparagus

2 Tbsp butter

2 Tbsp olive oil

2 Tbsp parmesan cheese

2 Tbsp heavy cream (optional)

Season chicken with salt and pepper and grill until cooked. If you're afraid of your grill or don't have one, then just cook it however you want, although the grill or a good oven roasting will make it taste the best.

Put your pasta on to boil; you should be able to do the rest while it's cooking. I'm going to confess that rigatoni was a super score because everyone at the table ended up with little pieces of asparagus hiding in their rigatoni—that's food and fun, and if you have boys, well, you need as much fun as you can get! Zest both lemons, then squeeze the juice of the lemons over the zest and let it sit while you prepare; this will soften the zest and make it more palatable. Peel asparagus (yes, it made a world of difference, although I doubted at first) and slice on the bias into 1-inch pieces, set aside. I only peeled the lower 2/3 or so, and it was awesome. Slice or chop chicken according to your "poultry-in-pasta" preferences. Alternately, you could serve the chicken whole with the pasta on the side; whatever—I like it in, Liz likes it out. sometimes.

Anyway, in the last minute of cooking, add the asparagus to the pasta. When pasta is cooked and while asparagus is still crisp, drain, but don't rinse. Immediately throw the noodles and asparagus back in the cooking pot (this will preserve a bit of the cooking liquid) and add butter & olive oil. Stir a moment to melt the butter, then add chicken, lemon juice and zest, and parmesan cheese. Stir well to mix ingredients. If you'd like, just before serving, drizzle about 2 Tbsp heavy cream over the pasta, then mix in. I just happened to have heavy cream on hand and it took this dish to over-the-top. I highly recommend. Season to taste with salt and pepper, although I didn't really need much.

Chicken Cranberry Soup

A few years ago I discovered a sausage and cranberry stew that floors my taste buds each and every time I have the pleasure of its delight. Last night I had a hankering as well as some cranberries I had picked up while they are, thankfully, in season. Having no sausage, however, and wanting more of a soup that would feed the hungry masses rather than a hearty stew that would seem meager, I changed it up and delighted Liz and myself with this equally delightful adjustment. The boys shied away from the cranberries, but I'm not sure why; I chalk it up to an off day. If this recipe does have a downfall, it's the rosemary—rosemary in soup is a bit like slurping pine needles. I suggest a little mortar and pestle action before the rosemary goes in the soup.

If you think you might have a non-seasonal hankering for this or other cranberry treats, such as Cranberry and White Chocolate Scones, buy a few extra bags of cranberries while you can. They keep beautifully in the freezer.

Chicken and Cranberry Soup

1 tsp oil

2 oz. bacon, cut into 1/2" lardons

1 medium onion, chopped

2 pounds boneless, skinless chicken breast, chopped to 3/4" pieces

8 cups (2 quart) chicken broth or stock

1 Tbsp dried rosemary

2 cups fresh (or fresh frozen) cranberries

2 tsp sugar

1/4 cup dijon mustard

salt and pepper

In a large stockpot, heat oil, then cook bacon. Add onions, cover and cook until onions are soft and brown. Season chicken with salt and pepper and add to pot; cook until browned (some would say until cooked through—your call.) Add broth, rosemary, cranberries, and sugar. Cover and cook 10-15 minutes, until cranberries have burst, chicken is definitely cooked through, and soup is cloudy. Stir in mustard and season as desired. Serve.

Farmer's Market Day 1

We finally found our local Farmer Market, and while it's nothing compared to the marketplace in Columbia, it's wonderful to have fresh, local produce available once more. In honor of finding it, I enjoyed my finds (thanks, Heather!) in our dinner tonight. Chicken and Salad was all we had, but it was simply divine, well-seasoned, and just what we wanted on a sweltering summer day. This fed our family of five with room left for a little chocolate popcorn dessert.

Seared Chicken with Market Tomato Salad

3 medium chicken breasts

1 Tbsp Thyme (I used dry because it's what I had)

1 tsp sea salt

1 tsp freshly ground pepper

2 garlic cloves, crushed

1-2 Tbsp oil [I used 1/2 safflower and 1/2 sesame for a rich, dark flavor]

Assorted fresh tomatoes [I used 2 orange and a generous handful of red grape tomatoes]

5-6 leaves fresh basil

sea salt and fresh ground pepper

Combine the thyme, 1 tsp sea salt, 1 tsp pepper, and garlic in a small bowl and mix well. Rinse chicken and dry completely, then cut each breast into 2 pieces, pounding halves, if necessary, to about 1/2 inch thick. While oil is heating in a large skillet over medium-high heat, rub herb mixture into chicken, coating both sides. When oil is hot, place chicken in pan, and cook until done, about 2-3 minutes each side (longer for thicker meat, which is why I pound it flat.) The oil should create a golden crust on the chicken.

Cut large tomatoes into a chunky dice and halve grape size tomatoes. Chop basil and combine all ingredients in a large bowl. Toss together and season to taste with salt and pepper. Serve alongside chicken and perhaps a fresh crusty bread if you feel the need for a little carb action.

My first Barefoot Contessa

A few weeks ago I was watching Ina Garten, the Barefoot Contessa, (while exercising, of course) and marveled at her ability to craft a soup, an entrée, and a dessert from a single main ingredient: bread. I was so thoroughly amazed by the dessert that I committed the Panettone Bread Pudding recipe to memory. When I make it, you'll know. After several weeks of sitting on that recipe, I remember something I once learned from another, extremely professional food blogger: Ina Garten recipes never fail.

Let me repeat that:

Ina Garten recipes never fail.

So tonight, when company was coming and all I had was some fresh basil, bone-in, skin-on chicken breasts, and an assortment of starches and fruits, who did I turn to? Google. And what did I search?

Ina Garten Chicken Basil

And here's my version of what it produced, which I served with oven roasted potatoes and a spinach/peach/cantaloupe melange tossed with a little pear vinegar and mint:

Chicken with Herbed Goat Cheese

adapted from Barefoot Contessa at Home

• 4 chicken breasts, bone in, skin on [I deboned them so I could portion small with ease]
• 4 oz. crumbled feta, Mediterranean style (with kalamata, sun dried tomato, and basil)
• fresh basil leaves
• olive oil
• salt
• freshly ground black pepper

Preheat oven to 375˚. Place chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Line the chicken breast with basil leaves then spread 1 oz. crumbled feta over the leaves. Pull the skin back over the filling. Rub each piece with olive oil and sprinkly generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

[Original recipe here.]

I have very little to say about it, except this:

Ina Garten recipes never fail.

It's still true.

My Favorite Quick Curry

This is a staple in our house not only because it's delicious, creamy, and everything one loves about [Americanized] Thai food, but because it's simple and has a high likelihood of success time after time.  I lighten it ever so slightly by using reduced calorie coconut milk, but other than that I make it to the letter.  Normally I enjoy a heartier curry, especially one with potatoes, but this lighter fare spans the warmer seasons better (although you could add cooked, cubed potatoes if you want.)  This calls for a pre-made curry, so use your favorite to give it the heat and flavor that suits you best.

Curried Coconut Chicken

• 2 pounds boneless, skinless chicken breast, cut into 1/2" chunks
• salt and pepper
• 1 1/2 Tbsp vegetable oil
• 2 Tbsp curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14 oz.) can coconut milk [or lite coconut milk]
• 1 (14.5 oz.) can stewed, diced tomatoes
• 1 (8 oz.) can tomato sauce
• 3 Tbsp sugar

Season chicken with salt and pepper.  Heat oil and curry in a large covered skillet or pot over medium-high heat for 2 minutes.  Stir in onion and garlic and cook 1 minute more.  Add chicken, tossing lightly to coat with curry oil.  Reduce heat to medium and cook 7-10 minutes, until chicken is no longer pink.  Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan and stir to combine.  Cover and simmer, stirring occasionally 30-40 minutes.

NOTES:

• I often thicken the sauce by removing the cover during the last 10 minutes or so of cooking.
  
• This is even better second day after the flavors have melded and sauce thickened.