Tag - thyme

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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Roasted Whole Chicken, Twice Baked Potatoes, and Garlic Butter Mushrooms

After my last Smittenkitchen kick with the Chocolate Hazelnut Macaroon Torte, I went ahead and scoured the blog for some side dish recipes. I found the Twice-Baked Potatoes with Kale and Garlic Butter Mushrooms. Both sounded absolutely divine, so I went for it! I made a roasted chicken as well which has made it through the first few days of the week.

Twice-Baked Potatoes with Kale
(Recipe credit to smittenkitchen)
3 russet baking potatoes
1 bundle lacinato kale
Kosher salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar
Parmesan cheese
3/4 cup sour cream
Freshly ground black pepper

1. Heat oven to 400°F. Gently scrub potatoes and pierce all over with a fork. Bake 1 hour or until potatoes are tender when pierced in center.

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2. While potatoes cook, prepare your filling. Tear kale from the stems and tear into large chunks then wash leaves in cold water to remove any grit. Do not dry after rinsing. Place them in a skillet over medium-high and add a pinch of salt. Cook them in the pan until they wilt and collapse. When they’ve cooled, ring out any excess water then finely chop greens.

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3. Trim leek down to just white and pale green part then cut longways into quarters. Rinse in water to remove dirt inside the layers. Thinly slice quarters and heat in skillet over medium heat with butter and oil.
4. Leeks should cook approximately 10 minutes, avoid browning. Then add kale and heat, approximately one minute.

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5. When potatoes are cool enough to handle, cut in half longways and take out most of the potato, leaving a thin ring around the skin to keep stable.

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6. Add potato filling to bowl with leeks, kale, sour cream, cheese and mash until combined. Arrange the potato shells on a baking sheet and fill with a heaping amount of the mixture. Sprinkle with parmesan cheese.  Cook potatoes a second time, for 20 minutes or until crisp on top.

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Garlic Butter Mushrooms
(Recipe credit to smittenkitchen)
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

1. Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, salt and pepper, and  parsley in a shallow baking dish.

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2. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, about  15 to 20 minutes.
3. Stir in lemon juice and serve immediately.

Roasted Whole Chicken
(Recipe credit to Ina Garten)
1. Preheat the oven to 425 degrees F. Remove the chicken giblets and rinse the chicken inside and out. Also remove any excess fat and leftover pin feathers and pat the outside dry.

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2. Liberally salt and pepper the inside of the chicken then stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours.

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