Chicken Stock

So.  I promised that we would get back to talking about stock, and about chicken stock in particular.  But before you give up on the discussion because you don't think that you could possibly ever have the time (or energy, or talent, or whatever) to make your own stock, consider hearing me out.  Here's the big secret about stock - People tend to be really impressed when you tell them that you make your own stock.  Strangely, I tend to be really impressed when my friends tell me that they've started a recipe by making the stock from scratch.  But the thing is, I don't know why!  Making a basic chicken stock is really one of the easiest things you can do.  Yes, you need several hours to ignore a pot on the stove, but other than that, we're talking about 15 minutes at the beginning and maybe 15 minutes at the end.  And if you are roasting whole chickens (which you really should be, let's be honest), you are probably already throwing away the key ingredient!

The greatest thing about making a quick chicken stock is that you can get it going in the equivalent of a coffee-break (I work from home...sometimes I do).  There's not a lot of prep involved in terms of chopping or peeling.  Start by placing the bones and leftover meat from a roast chicken in a large pot.  It's important that if you are using the leftovers from a cooked chicken that there is some meat involved.  If you use only bones, the flavor will not necessarily be there.  Usually I have about 3 pounds of bones and meat leftover for the stock.

To the chicken pieces, add about 4 quarts of water.  Next, add two roughly chopped carrots.  Wash them, but don't peel.  Wash and roughly chop a stalk of celery and throw it into the pot.  Quarter an onion and throw it in (no need to peel).  Toss in a handful of rinsed flat leaf parsley, a couple of small bay leaves, and a teaspoon of salt.  Heat the whole thing until it is almost boiling.  Then, partially cover the pot with a lid and adjust the heat so just a few bubbles come up at a time.  Walk away for at least 2 hours and preferably more like 3.

Strain out the vegetables and taste the stock.  It will probably need a teaspoon or two more of salt.  Don't overdo it, though, because you will want to be able to control the salt when you use the stock for cooking.  Refrigerate the stock for at least several hours.  Skim any fat that may have formed on the surface of the stock, then store.  I usually get about 10 cups of finished stock, which I store in 2 cup containers in the freezer.  Like most cooked foods, it will keep for a few days in the fridge, but must be frozen after that.  And that's all there is to it.

(Recipe adapted from Full-Flavored Chicken Stock by Mark Bittman)

Chicken and Corn Summer Chowder

This Chicken and Corn Summer Chowder is indulgent for sure - not only is it packed with richness (one word: bacon, followed by two words: heavy cream), it is not exactly your quick Tuesday night standby. But, it's good to splurge a little sometimes, and this soup is truly worth it. How do I know? Not only have I been waiting all year to make it again, once I did, coworkers literally followed their noses to my lunch.

I love how this soup not only utilizes fresh, ripe corn and tomatoes, but also capitalizes on garnish to balance out the richness of the cream. If the heavy cream scares you (don't let it), use just the minimum called for in the recipe - it will still be savory good. Another shortcut? Buy a rotisserie chicken in a pinch (but roast breasts on the bone if you have time).

Find the recipe for Chicken and Corn Summer Chowder (from Sunset magazine) here

Chicken with Black Pepper & Lime Marinade

My dear friend Anna's dad once saved our college dinner party by gracing us with this recipe, and I have loved it ever since. It's hard not to love a recipe that is not only incredibly simple and a flash to prepare, but also reminds one of visits to Mexico, the Caribbean, and Key West. This version may differ slightly from the original, but the spirit is the same. Tonight I served this chicken with fresh pico de gallo and Mexican pan-toasted corn, but I've also served it with garlicky spinach and sweet potato oven fries with chipotle date chutney for a more Caribbean feel.

Chicken with Black Pepper & Lime Marinade

4 chicken breasts

1/3 cup freshly squeezed lime juice (about 3 or 4 limes)

2/3 cup olive oil

1 tsp. freshly ground black pepper

Combine the lime juice, olive oil, and black pepper in a small bowl using a wire whisk or fork. Pour enough marinade into a glass baking dish to cover the bottom of the dish, then add the chicken to the dish. Add the rest of the marinade to the dish, making sure to coat each chicken breast. Cover the dish and refrigerate for at least 30 minutes, but not more than one hour.

Preheat the oven to 400 degrees.

Remove the chicken from the glass baking dish and place on a baking sheet. Bake until done, 20 to 40 minutes, depending upon the size of the chicken breast. Serve immediately.

"Chicken and Fries" Baguette

When Kevin and I visited Tahiti last November, we spent an afternoon in the capital city of Papeete. After visiting the colorful and bustling public market, Marche Papeete, we found ourselves in the unenviable position of looking for a late afternoon meal just as all of the restaurants in the French Territory's largest city were closing down after lunch. Desperate, we turned to a street vendor, who was selling the baguette sandwiches we had been watching all of the young Tahitian men eat while walking the city streets during the day. What luck! For about $4.50, we received one of the most memorable meals of our trip - simple, but fulfilling (and portable). Tonight, I made my version of the "Chicken and Fries" baguette that I had that day. At its core, this sandwich is exactly as it sounds - chicken, fries, and bread. I added a couple of little twists on the original, toasting the baguette and seasoning the chicken, but you could omit those steps and still get fantastic results. The key is to use good chicken and a fresh baguette.

"Chicken and Fries" Baguette

Baguette

Roasted or Rotisserie Chicken Breast

Medium Russet Potato

Vegetable Oil

Salt

Pepper

Olive Oil

I roasted my own chicken breast on the bone - rubbing it with melted butter and fresh thyme, then roasting on a rack at 400 degrees for 40 minutes, turning once halfway through. A rotisserie chicken would save time and work quite nicely as well. Let the chicken cool to room temperature before you shred the meat and set aside. To make the "fries", peel the potato and cut into thin matchsticks of about equal size. Toss with vegetable oil (a tablespoon or less), and season with freshly ground black pepper. Let sit for 5 or 10 minutes while you heat a baking pan at about 400 degrees. Once the pan is heated, spread the potatoes out in a single layer and salt generously. Bake for about 35-40 minutes, or until golden brown. While the potatoes are baking, cut the baguette in half and then into 6 inch pieces. Brush olive oil on the cut surfaces and grill until golden. Wait until the potatoes are cool, then pile even amounts of chicken and "fries" on each baguette bottom half. Add the baguette top and enjoy! This is great portable food, but a crisp salad is a good match as well, since it lightens the meal a bit.

Chicken Breasts with Garlic and Parsley

Despite my efforts to the contrary, Mondays always feel a bit...rushed. I have a brand new to-do list for the week, the inevitable errand to run, and a strong determination to go to the gym. Monday also tends to be the day that I do my grocery shopping. So, although that means that I often don't arrive home for the evening until 8 P.M., it also means that I arrive bearing fresh ingredients. The meal I made tonight is perfectly suited to my Monday routine - quick, simple and fresh. Jacques Pepin's Chicken Breasts with Garlic and Parsley is quickly becoming a staple at my house. We ate it with slices of crusty bread and a simple salad of red leaf lettuce, celery, red onion, and freshly ground pepper, dressed with a vinagrette. Delicious!

Chicken Breasts with Garlic and Parsley
from Jacques Pepin Fast Food My Way
(Recipe at foodandwine.com)