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Last night I was priveleged to enjoy a spectacular meal prepared by Joe. Whoa. He served
- Thread starter steve2-in-la
- Start date
I put everything into the pot--whole chicken. once done, I took out the chicken and reduced the
liquids on the stovetop(my cooker is metal and comes off the base and can go on the stove)and pureed most of the veggies, but left some carrots whole cuz we luvs them. I did the reducing while the potatoes were cooking for mashed potatoes. It was lovely, but I'm sure the spices were dulled a bit from the long cooking. My husband commented how good the house smelled after going outside and coming back in. next time I will do chicken parts---the whole chicken was a bit dry on top from the long cooking and not submerged---I put it in with the breast up, next time breast down if doing whole.
liquids on the stovetop(my cooker is metal and comes off the base and can go on the stove)and pureed most of the veggies, but left some carrots whole cuz we luvs them. I did the reducing while the potatoes were cooking for mashed potatoes. It was lovely, but I'm sure the spices were dulled a bit from the long cooking. My husband commented how good the house smelled after going outside and coming back in. next time I will do chicken parts---the whole chicken was a bit dry on top from the long cooking and not submerged---I put it in with the breast up, next time breast down if doing whole.
I wondered aloud if I could add the vinegar up front, but Steve suggested I should always reduce it
separately. But I have to try it your way to see.
One other adjustment I'd like to make--I think a few sundried tomatoes added at the beginning would be better than the tomato paste added at the end. I always end up throwing out the rest of the can a few months later.
I wonder if adding enough broth to submerge the chicken and keeping it on low would prevent the dryness. It would mean some more time reducing.
LOTS of herbs are called for here. It doesn't really matter which ones, And the chopped parsley for the finish is essential.
Thank you for trying it!
separately. But I have to try it your way to see.
One other adjustment I'd like to make--I think a few sundried tomatoes added at the beginning would be better than the tomato paste added at the end. I always end up throwing out the rest of the can a few months later.
I wonder if adding enough broth to submerge the chicken and keeping it on low would prevent the dryness. It would mean some more time reducing.
LOTS of herbs are called for here. It doesn't really matter which ones, And the chopped parsley for the finish is essential.
Thank you for trying it!
steve2-in-la
Well-known member
I just freeze the leftovers of my tomato paste in the can. Once it's solid, remove the bottom, push
out the paste like a tomato-paste push-up, put it in a zip-lock and store it in the freezer. Next time you need it, pull it out, slice off however much you need then throw it back in the freezer 'til the next time. Easy, Peasy.
And by the way, I think Julia would roll over in her grave if she knew you were adulterating that recipe by not using reduced vinegar but if that's okay with you . . . what next, Boyardee instead of the sauce? (Je suis si decu.)
out the paste like a tomato-paste push-up, put it in a zip-lock and store it in the freezer. Next time you need it, pull it out, slice off however much you need then throw it back in the freezer 'til the next time. Easy, Peasy.
And by the way, I think Julia would roll over in her grave if she knew you were adulterating that recipe by not using reduced vinegar but if that's okay with you . . . what next, Boyardee instead of the sauce? (Je suis si decu.)