A Cooking Sunday

October 2, 2011 § Leave a comment

After not cooking anything this past week, I decided to make up for it over the weekend. I made chicken stock yesterday and got some chicken legs and thighs out of the freezer also.
Have started yesterday, I woke up today not feeling all that well but it was either finish the stuff up or it would probably have gone bad before I had time to use it. Oh well, such is life.
I decided to make Chicken Pot Pie with the stock and use the legs and thighs for a Mexican dish later this week. I also decided that homemade bread would make me fell better so I started with that. I just made two loaves of regular white bread.
I took the legs and thighs, put them in the crock pot with a can of Rotel Diced Chilies and Tomatoes and a can full of chicken stock. Put on high for about two hours or until tender. I removed the chicken pieces and put the pan juice in a pot, used my stick blender to puree the sauce and then reduced it. Not sure what this will turn into. I will follow up with I make it.
I have included the recipes for Chicken Stock and Chicken Pot Pie for you reading pleasure.

-= Exported from BigOven =-

Chicken Stock

Recipe By: Calvin
Makes: 6 Quarts
Cuisine:
Main Ingredient:

-= Ingredients =-
1 Gallon Freezer bag of chichen stock parts
1 Gallon Freezer bag of leek tops
2 stalks Celery ; Broken into pieces
1 large Onion ; quartered
4 cloves Garlic
15 Whole peppercorns
1/2 pound Small carrots
1/2 bunch Parsley
1 small bunch Thyme

-= Instructions =-
This is a cleanout the freezer stock. I normally keep chicken necks, wings, backs, etc. and put them in a large freezer bag. Once this is full, it’s time to make stock. It’s one of those things that probably never turns out the same way twice.
I just put everything in a large stock pot, cover with water and bring to a boil. Then reduce the heat and simmer for about 2 hours. I let it cool and strain it. Most of the time I end up with about 6 quarts of stock. You can put it in the frig and let the fat harden on the top if you like. I still have not figured out how to make a clear stock without clarifying it, which is usually just too much trouble.
I do not add salt to this since I might need to reduce it in a recipe and it would then become too salty.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Chicken Pot Pie

Recipe By: Calvin
Serving Size: 8 Servings
Cuisine: Dutch
Main Ingredient: Chicken

-= Ingredients =-
4 quarts Chicken Stock
4 pound Whole Chicken ; *See Recipe
3 each Leeks ; washed and sliced, white part only
1 medium Onion ; diced
8 ounces Pot Pie Noodles
Salt & pepper ; to taste

-= Instructions =-
Cut the chicken up and use the legs and thighs for another recipe. Skin the breast, and cut in half, leaving the bone in.
Put the stock in a pot and add the back, wings and breast halves to the cold stock and bring it to a simmer. Watch until the breast is nicely poached but not dry and remove them to cool. Continue simmering the stock with the remaining chicken parts in it to give it more flavor and the stock is reduced to about 3 quarts. Remove from the heat and let it cool a bit before proceeding.
Once cool enough to work with, remove the remaining chicken parts and discard, then strain the stock.
Bring the stock to a simmer, add the onions and leeks and cook until they are just starting to get tender. Add the salt and pepper at this time. Then add the noodles and cook until they are tender.
While you are cooking the noodles, take the chicken breast meat from the bone and either cut or shred it. Once the noodles are tender, add the chicken, heat through and serve.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

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