Tag - herbs

2 Chickens, 3 Dishes, 12+ Meals

I took a leap and make homemade chicken stock last weekend. It took four hours for it to cook down and I couldn’t wait to try it. I almost had a bowl of stock on the spot. Even though they’re very simple ingredients, this is packed with flavor. Since most soups call for at least 2-4 cups of canned or boxed chicken stock they always have an overly salted artificial flavor. I’m going to use the homemade stock for soup this week and I’m thrilled to see the difference it makes.

We bought two chickens for this and I used the meat for two separate dishes then the bones and leftover parts for the stock. If you include the impending soup, these two chickens made 3 dishes and 12+ meals! Love it. Thank you to the lovely Ina for this stock recipe.

Homemade Chicken Stock
Bones and trimmings of 2 young chickens
3 yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 parsnips, unpeeled and halved
4 stalks celery, halved with leaves
5 sprigs rosemary
10 sprigs dill
10 sprigs parsley
10 sprigs thyme
1 head of garlic, unpeeled cut in half
2 Tablespoons kosher salt
2 Teaspoons whole black peppercorns

1. Place chicken in the bottom of a large stockpot, place veggies and herbs on top and sprinkle with the salt and pepper.

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2. Add 24 cups of water and bring to a boil. Simmer uncovered for four hours until everything has cooked down.DSC_0007

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3. Strain the veggies, chicken and herbs out of the stock and place into freezer safe containers. Refrigerate the stock overnight so the fat rises to the top of the container.

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4. Skim off the fat and place in the freezer for up to 3 months!

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Food Processor Experiments

When I started making breakfast the other day and paused to break out the food processor, I decided I wanted to see what else it could do. Turns out, it’s a lot! Here are two very different recipes, which were super easy when using the food processor.

Peach Frozen Yogurt
1 10-oz bag frozen peaches
3 Tablespoons honey (or agave nectar)
1/2 cup plain greek yogurt
1 Tablespoon fresh lemon juice

1. Add ingredients to the food processor. Spin until creamy, about 5 minutes.

DSC_0751 (This is what it will look like after only two minutes. It’s not done yet!)

DSC_0757(The right consistency for serving or freezing.)

2. Serve immediately or place in airtight freezer. 

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Homemade Herb Butter
2 cups heavy whipping cream
Ice water
Pinch of kosher salt
Herbs, finely chopped (I’m using fresh chives and parsley)

1. Pour heavy cream into food processor and put on high for two to four minutes.
2. The cream will start to separate into buttermilk and curds. Pour off the liquid that has separated.
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3. Add 1/8 cup of ice water, pulse four times. Pour off remaining liquid. Repeat this step again once more. The butter will start to form into a large ball.

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4. Place butter into strainer, gently pressing down to remove any excess liquid.

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5. Place any desired herbs or seasonings into the food processor and finely chop. Add your strained butter to combine.

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6. Serve the butter with anything and everything. Gluten free bread is shown here.

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