Cooking Essentials
The Technique
Homemade Chicken Broth
Chicken broth is a fundamental resource that yields a variety of meal options for families. It can serve as the base for soups & stews, add rich flavor to supper essentials such as rice & grits or it can be used in gravy & sauce applications. For the home cook, just the basics & a small time investment upfront can offer vast options later that make meal preparation effortless during the busy weeknights to follow.
This method is technically a combination of both broth & stock preparation– a meat on your bones approach found in good stock that starts with a whole chicken. With the addition of simple kitchen staples such as water, table salt & black pepper, you invite a wide variety of quality meal solutions for your family. Toss chopped onion, celery & carrots into the pot for extra oomph if you so choose. When you have a little time, making your own chicken broth is a savvy way to stretch your dollar as well as control sodium levels found in shortcut products on grocery store aisles.
Stock vs Broth
Many restaurants spend a good deal of time making complex stocks by roasting bones & vegetables that serve as the foundation for some of your favorite meals away from home. The ingredients are then cooked down in water for several hours producing rich, complex flavors due in part to the gelatin released from the bones & connective tissues as it simmers. Chicken broth is seasoned & generally made with only the meat but not always the case. Broth is quicker to prepare & yields a fresher flavor. Since a whole chicken will serve as the base for the Homemade Chicken Broth, expect a velvety-light flavor & texture from of the gelatin that will release from the bones.
Homemade Chicken Broth
makes about 2 quarts
The chicken produces a lovely homemade broth that develops tasty flavor from both the bones & the meat.
1 Recipe Salt & Pepper Chicken
Pour the reserved broth from the Salt & Pepper Chicken through a fine mesh strainer. Taste the broth & season with additional salt & pepper, if desired. Refrigerate the broth overnight. Skim the fat from the broth surface with a spoon & discard. Store in the refrigerator up to 1 week or freeze up to 1 month.
Salt & Pepper Chicken
makes about 6 cups
The beauty of this recipe is that you end up with two essential ingredients once you’re finished– the broth & the cooked chicken both ready for a variety of meal applications.
1 {5 lb} whole chicken
1 tsp table salt
3/4 tsp freshly ground pepper
Remove the goodies from the chicken cavity. Discard. Place the chicken in a Dutch oven & fill the pot 3/4 full of water. More than likely your bird will not be fully submerged not a deal breaker. Sprinkle the chicken with the salt & the pepper. Bring the mixture to a boil over High heat. Reduce the heat to Medium-Low. Simmer, partially covered, for 30 minutes. Flip the bird over using a pair of tongs. Simmer 30 minutes more or until the meat falls easily from the bones. Turn off the heat. Cool 20 minutes. Remove the chicken from the broth, reserving the broth. Pull the meat from the bones.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prep A Whole Chicken For Cooking Applications
If handling raw chicken makes you squeamish, use powder-free latex gloves when working with it.
The Technique
Cut open the bag & remove anything that may be hiding in the cavity of the bird. Generally, you’ll find a sack filled with lots of extras… these are your giblets.
No. 1
The Giblets
Only the foundation for excellent gravy making. Toss them out if you’d like to skip that notion. Lift up any excess skin from the cavity opening just under the breast portion of the bird. Remove with a pair of kitchen shears. This step will simply prevent excess fat that will need to be discarded later.
No. 2
The Safety
No need to rinse the bird under water before cooking. It may spread bacteria over kitchen surfaces & increase the risk of food
poisoning. Place the chicken in the Dutch oven & fill with tap water. Season & cook as directed.
No. 3
The Broth
Just the basics here. Season with celery leaves & carrots for added layers of flavor. Toss in a handful of herbs to go the extra mile. The broth will congeal once chilled. Gelatin releases from the bones & connective tissues as the bird simmers. When heated again, it will become smooth & fluid again.
No. 4
The Bird
Leave the cooked chicken in large chunks. It will hold up better in recipes once you’re ready to use it. It will also keep the meat nice & tender. Portion the chicken in 1 or 3 cup increments. Pour some of the reserved chicken broth over the meat to keep it moist if you will not be using it right away. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw in the refrigerator overnight before adding to recipes.
The Tune
“That Old Feeling” Anita O’Day
httpa://www.youtube.com/watch?v=lbwZ_dLgvR0
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