What would you do with my stock?
Discussion
We had a free range chicken yesterday, and I stripped most of the meat from it and put the carcass in the slow cooker with vegetable trimmings, herbs and half a glass of leftover white wine. The resulting stock is bloody marvellous.
My plan had been a simple chicken soup, but just for kicks, what would you do with it?
My plan had been a simple chicken soup, but just for kicks, what would you do with it?
Risotto.Mmmmm - Chicken & leek soup
Cut some leftover chicken into 1/4" coutons and fry in a little groundnut oil. Remove with a slotted spoon, place in a bowl and add a table spoon of dark soy and a table spoon of rice wine.
Finely chop some garlic and ginger, fry quickly in the oil and add to the chicken.
Top & tail a leek and halve longtitudinally. Cut diagonally into 1/2" strips. Fry in the remaining oil until slightly wilted. Add the chicken juices and stock. Bring to simmer and warm a couple of bowls. Serve with crusty bread.
Cut some leftover chicken into 1/4" coutons and fry in a little groundnut oil. Remove with a slotted spoon, place in a bowl and add a table spoon of dark soy and a table spoon of rice wine.
Finely chop some garlic and ginger, fry quickly in the oil and add to the chicken.
Top & tail a leek and halve longtitudinally. Cut diagonally into 1/2" strips. Fry in the remaining oil until slightly wilted. Add the chicken juices and stock. Bring to simmer and warm a couple of bowls. Serve with crusty bread.
Funnily enough, we did just the same on Sunday.
Last night made a chicken cassoulet with the left-over chicken bits and the stock.
It's just a fancy french name for a bean stew. You just need some onion, carrots, celery, garlic, tinned beans (harricot etc), handful of herbs, tinned tomatoes, some wine and some stock. And some meat of course. Slow cook the lot on the hob (covered) for an hour or two, until the sauce is thick (but not like bolognese consistency, that's too thick). Serve with some crusty bread
Last night made a chicken cassoulet with the left-over chicken bits and the stock.
It's just a fancy french name for a bean stew. You just need some onion, carrots, celery, garlic, tinned beans (harricot etc), handful of herbs, tinned tomatoes, some wine and some stock. And some meat of course. Slow cook the lot on the hob (covered) for an hour or two, until the sauce is thick (but not like bolognese consistency, that's too thick). Serve with some crusty bread
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