Chicken pieces, crusted with coarse cornmeal and spices, browned in the big pan then sat aside while supplì of the smoked chicken risotto (with a similar cornmeal coating, and fromage blanc inside) sizzled in about half an inch of oil next door. Back in the big pan, mirepoix, leeks, tomatoes, scallions, peas, and broccoli- all just picked- deglazed all the chckeny goodness along with a splash of wine from the fridge. I’m sure we drank…
Category: Chicken
The perfect freshness and intense complexity of our homegrown mirepoix has really made an impression on me, and I want to use it in everything. To that end, I plan on chopping a vast quantity and then blanching and freezing the mixture in small bags for use throughout the winter. Who knew celery could actually be exciting? So tonight, a clean take on fried chicken and gravy: cornmeal/spice crusted chicken legs well browned in the…
I pulled some organic chicken legs out of the freezer and made a sort of stew around them using only things from the garden: green beans, chard, tomatoes, kale, zucchini, carrot, celery, shallot, basil, oregano, parsley, and scallion all got added at different times so they could cook the right amount of time before serving. Finished with a dollop of tomato sauce from Milo’s pasta (normally he eats with us but today he needed something…
For a summer Sunday, I fired up the smoker and put in a salt & peppered chicken. One of the happy features of this house is a huge maple tree in back, which shades the patio and drops small dead branches in storms, so there’s always a nice supply of dry maple kindling to add to the apple wood in the firebox. After about an hour, I put on a few of Fleisher’s brats to…
Last night, a simple roast chicken with brown rice. Also, shiitake caramelized in the chicken fat, and baby veggies (carrot, turnip, beet) from the garden roasted in foil alongside the bird then tossed with peapods in the wine-deglazed mushrooms. I bought the chicken as much for the carcass as for this meal; the peas in particular call out for something good this evening, and the perfect cool weather is allowing for all kinds of cookery…
We arrived later than planned, so a quick dinner was required. 4 chicken legs, only partially defrosted, went in the big enamel pan with oil and onion to caramelize a little bit. Then wine to deglaze, and Japanese yam, carrot, zucchini, grape tomato, a quartered lemon, and a mix of Moroccan spices followed by enough water to safely leave it alone to simmer for about 45 minutes. Normally I would have added everything at different…
I’ve been thinking about this dish for months- ever since I noticed that the cooked Lebanese couscous is the same size as petits pois sometime last winter while making soup. So I took the chicken broth and reduced it until I had just enough to fill 4 ramekins already filled with cooked couscous and peas, hoping that it would gel strongly enough to hold it all together once I unmolded it. While they were cooling…
I rubbed and roasted a whole chicken, and threw a bunch of sweet potatoes into the oven as well, with lots of garlic and thyme. Crimini mushrooms, sautéed with garlic and deglazed with white wine, went into the blender with the burdock from a couple of days before plus just enough water to spin into a thick purée. Once the bird came out, I made a roux with the fat in the roasting pan and…
A cold, crappy day, that hindered the installation of the garden fence so it will take another morning to complete. In response, something comfortable and simple: roasted chicken thighs with a spice rub perched on sweet potatoes, onions, garlic, and herbs that roasted on the rack below the chicken. We drank another 1997 Teófilo Reyes Ribera del Duero.
Chicken thighs, leeks, and some sliced shiitakes browned in the big sautée pan, while sliced burdock cooked with more shiitakes until soft, then had the rest of the oyster soup added to it, along with the last spoon of osso buco demi-glace, parsley, cumin, cinnamon, and pepper. Then the sauce went in the chicken pan (deglazed first with a splash of red wine) and it all cooked together for a bit while I steamed some…