Tag - rosemary

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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First Spring Grill

This first grilled meal was supposed to have our garden’s kale in the picture, but unfortunately I lost track of time/the heat of the grill and they charred to oblivion (Jason still ate them?!). The recipe is simple though, just mix the kale leaves with a dash of balsamic vinegar, olive oil, salt, pepper, and chopped garlic and cook on the top rack of the grill for a few minutes until wilted and the edges are crisp. It’s super simple and absolutely delicious, should you not completely burn them 🙂 The meal was great regardless of greens, however!

Grilled Chicken with Lemon
1/2 cup fresh squeezed lemon juice
1/4 cup fresh parsley, finely chopped
4 tablespoons garlic, minced
1/3 cup olive oil
8 boneless chicken breasts, trimmed of fat
2 lemons, cut into 1/4-inch-thick slices
Salt and pepper

1. Whisk together lemon juice, parsley, garlic, salt and pepper in a large bowl and add oil in a slow stream, whisking.
2. Discard excess fat from chicken and season with salt and pepper then place in large baking dish.
3. Pour marinade over chicken and let sit in refrigerator for at least 20 minutes.
4. Heat grill on medium flame and let it warm up to around 350 degrees.
5. Cook chicken for 15 minutes on one side, then place lemon slices on the grill for a couple of minutes. Flip the chicken to cook on the other side and place lemon slices on top of the chicken for the remaining 10 minutes of cooking.

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Grilled Rosemary Potatoes
6 medium sized red potatoes, cut into 1-inch pieces
1 medium white onion, quartered
1/3 cup olive oil
2 teaspoons dried rosemary
1 teaspoon garlic powder
Salt and pepper

1. In a large pot, place potatoes in cold water and heat until boiled. Potatoes should cook approximately 7 minutes until beginning to become tender.
2. In a small bowl, mix onions, 1 tablespoon of olive oil, salt and pepper. Put onions into grill basket and cook until softened.
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3. Add potatoes to a bowl and mix with remaining olive oil and spices. Place into grill basket with semi-cooked onions. Heat for 35 minutes until potatoes are fully cooked and browned, tossing a few times in between.

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Grilled Corn-on-the-Cob
1. Peel back husks on each ear of corn, and remove silks. Place husks back over corn. Cover the corn in cold, salted water, for approximately 10 minutes.

2. Put corn on top rack of grill and heat for 25 minutes, turning every 5 minutes.

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Note: The chicken is quite crowded in this last picture. I removed the potatoes soon after and spaced it out a bit more once I flipped them over. I also removed the corn in order to cook (and destroy) the kale. I kept the corn and potatoes in a oven set to 170 degrees to keep warm until everything else finished cooking.