richard-in-cincy
Well-known member
I left work early yesterday, ran by the market to pick up some items for dinner, saw that whole chickens were on sale for $.88/lb, grabbed a couple and headed home to do some power cooking.
I put a chicken in my stock pot, simmered it for two hours.
Meanwhile, I sauteed the liver (got a double liver in the giblets!), deglazed the pan with cognac, scrapped this into the food processor with a hard boiled egg (cooked in the chicken pot), a tbls. of butter, one of mayo, tarragon, and dash of cayenned to make pate spread for dinner that night.
I pulled out the bird, picked it, threw the carcass back into the stock and continued simmering.
Meanwhile I took the breast meat, chopped it up with walnuts, celery, green onions, oriental curry powder, and red grapes to make chicken salad for lunches.
Strained the stock, reserved a quart, added carrots, celery, onions, 10 cloves of garlic, peppercorns, bay leaf, sage leaf, the rest of the picked chicken and cooked until the veggies were just tender, then added egg noodles, and when they were done, threw in a small bag of frozen peas and took it off the heat.
I took the pile of carcass and picked the rest of the gristles, cartilege, and stray bits of meat to put into the dogs' food.
A wonderful pot of chicken soup to have with the chicken salad sandwiches for lunch.
Pate for hors d'ouevre.
Happy pups with chicken bits in their food.
And fresh chicken stock in the fridge to use for meals later this week.
I worked that chicken's butt off! LOL
I put a chicken in my stock pot, simmered it for two hours.
Meanwhile, I sauteed the liver (got a double liver in the giblets!), deglazed the pan with cognac, scrapped this into the food processor with a hard boiled egg (cooked in the chicken pot), a tbls. of butter, one of mayo, tarragon, and dash of cayenned to make pate spread for dinner that night.
I pulled out the bird, picked it, threw the carcass back into the stock and continued simmering.
Meanwhile I took the breast meat, chopped it up with walnuts, celery, green onions, oriental curry powder, and red grapes to make chicken salad for lunches.
Strained the stock, reserved a quart, added carrots, celery, onions, 10 cloves of garlic, peppercorns, bay leaf, sage leaf, the rest of the picked chicken and cooked until the veggies were just tender, then added egg noodles, and when they were done, threw in a small bag of frozen peas and took it off the heat.
I took the pile of carcass and picked the rest of the gristles, cartilege, and stray bits of meat to put into the dogs' food.
A wonderful pot of chicken soup to have with the chicken salad sandwiches for lunch.
Pate for hors d'ouevre.
Happy pups with chicken bits in their food.
And fresh chicken stock in the fridge to use for meals later this week.
I worked that chicken's butt off! LOL