Soliciting recipes. And puns.

[neadods]

I've decided to try to do that one-day cooking thing. With chicken. I've tentatively dubbed it Pollopalooza, but if anybody's got a better pun, let me know.

The general gist is this - take a day and two chickens and end up with a bunch of meals. I've already got recipes for the chicken mushroom frittata and the chicken cassarole. I need recipes for turning two skeletons, two sets of innards, and four wings into broth and then turning said broth into garlic lemon chicken noodle soup. And a chicken risotto recipe wouldn't go amiss either.

Any suggestions?


(Other future plans, for anyone interested, include having signed up for party planning and event planning classes in March and being about to sign up to learn how to knit fingerless mitts in February.)

Comments

[melusinehr.livejournal.com]

I've got the basic Ashkenazi chicken soup and a Sephardic recipe for egg and lemon soup, both from The Book of Jewish Food. Interested in either or both?

[neadods.livejournal.com]

Both!

Chicken Soup (Goldene Yoich)

[melusinehr.livejournal.com]

1 stewing chicken or 1 chicken carcass & 2 packages of giblets (I'm sure two carcasses would be fine!)
1 large onion, quartered
2 carrots cut into fat pieces
1 leek
1 turnip, quartered
2 celery stalks and leaves, cut into large slices
2 sprigs of parsley (optional)
salt & white pepper

Put the chicken into a large pan with 9 cups of water. Bring to a boil and remove any scum. Then add the vegetables, the parsley stems (keep the leaves for garnish), salt, and white pepper. Simmer, covered, on very low heat, for 2 1/2 hours, adding more water as necessary.

If you are using a whole chicken lift it out after 1 hour, remove the meat so as not to overcook it, and keep it moistened with a little broth for a second course. Return the carcass and bones to the pot and continue cooking for another hour or so.

Strain the broth. If you want to remove the fat floating at the top, you can mop it up with paper towels or make the soup a day ahead and keep it covered in the fridge, then skim off the congealed fat with a spoon.

A few minutes before serving, add a handful of fine vermicelli, broken into small pieces in your hand, and simmer until tender. Sprinkle with finely chopped parsley.

Sopa de Huevo y Limon (Egg and Lemon Soup)

[melusinehr.livejournal.com]

1 chicken carcass and some giblets or chicken wings to make the stock
1 large onion, quartered
2 carrots, cut in large pieces
2 celery stalks and leaves, cut in large pieces
a few parsley stalks
salt and pepper
1/2 cup rice
3 large eggs
Juice of 1-2 lemons

Put the chicken carcass and giblets or wings in a pot with the onion, carrots, celery, and parsley stalks. Add 2 3/4 quarts of water and bring to the boil. Remove the scum, add salt and pepper, and simmer, covered, for 1 hour to obtain a rich stock. Strain through a fine sieve and return to the pot. Simmer to reduce the stock to about 2 quarts. Adjust the seasoning.

Add the rice and simmer 20 minutes or until tender. Just before serving, beat the eggs in a bowl, add the lemon juice (the soup should be tart), and beat in a ladleful of stock. Pour this mixture into the soup, which should be barely simmering, and beat constantly until the soup thickens - but do not let it boil or the eggs will curdle. It should be creamy.

She also suggests you can add a pinch of saffron or turmeric for extra color and scent.

Enjoy!!!

Re: Sopa de Huevo y Limon (Egg and Lemon Soup)

[neadods.livejournal.com]

Thank you!

[fabricdragon.livejournal.com]

well when i do it i throw everything but the liver (it gets nasty) into a crock pot with an onion, a celery, and some very basic seasoning (no salt) and let it go .. then pick out bones and find out how much meat is left on it (a lot usually) that can be thrown back in the pot

freeze the liver or eat it seperately. it does not make good stock.

if you want a slightly richer and tastier stock, but more trouble, ROAST the bones first. you will need to de glaze the pan also

[neadods.livejournal.com]

The bones are coming out of roasted chickens already...

(And to tell the truth, I wouldn't recognize the liver. I'm such a WASP - no organ meat, no feet, no faces.)

[queenmaggie.livejournal.com]

True this. PLus, if you want to get less expensive ingredients, the wing tips and the necks can sometimes be purchased to make stock with, and they are rich in gelatin, and make extremely tasty stocks. I do it with turkey before thanksgiving. I alos recommend a bit of white wine or dry vermouth in the flavorings.

[queenmaggie.livejournal.com]

Also, when making stock put the onion skins in the pot since they'll get strained out. They add a rich golden color to your finished stock.
And if you have excess, leave on the stove, very very low overnight, untill it reduces to a thick, gelatinous consistency (glace de poulet) and freeze it in ice cube trays. when frozen keep in a plastic bag, and pull one out when you are making pan sauces or to add flavor to rice, or mushrooms...

[queenmaggie.livejournal.com]

Yet another thought: my Nana always kept the livers in the freezer, and when she had a couple (remember, she was treating a family of seven) she'd defrost, cut them into little bits, and wrap each with a half slice of bacon. on a toothpick. they make great little hors d'ouevres

[queenmaggie.livejournal.com]

And another: those specific recipes are very good, but there's also the 'simple' way: I roast my chickens and remove the meat. all the bones, the necks the wing tips and gizzards (no liver) go into a big stock pot and are covered with water. then I glug in white wine. I use onion, carrot, celery, and sometimes mushroom trimmings... proportional to the amount of bones. Some herbs: I often just use a couple TBsp of Mrs Dash. Simmer (boiling furiously will give you a much cloudier result)
Not much measuring or need to; it isn't baking, after all. If you've got leeks and fresh parsley and turnips good, but I don't find them necessary in the stock making: the fancy stuff goes in the soup that starts with the stock.

[badgermirlacca.livejournal.com]

have you tried http://www.allrecipes.com?

[neadods.livejournal.com]

I'm friend-sourcing and checking my cookbooks before I drink from the firehose.

[badgermirlacca.livejournal.com]

Good plan! *g*

[evil_plotbunny]

My go to chicken meals are fajitas and shish kabobs. And the chicken rice thing that I think I've already given you. Or rubbing a filet with spices and grilling in a cast iron pan. Or sauteing with frozen veggies and then mixing with pasta and lemon pepper seasoning.

I don't like dark meat, so I just buy skinless, boneless chicken breasts now. I'm paying more but it's worth it given that I get home around 6:30 and am rarely in the mood to fuss much with dinner. But this also means that I don't experiment much anymore, so I'll looking forward to hearing your results.

[neadods.livejournal.com]

My plan is to freeze much of this so that I just park it in the oven to cook/reheat while I exercise.

And believe it or not, the cats are so spoiled that one only eats white meat and one only eats dark.

[evil_plotbunny]

I get that, but beyond marinades and stews, I'm not very good at pre-prep like that.

My buns are spoiled too, but thankfully they've not started eating meat. Though I do spend an amazing amount on mixed greens for them.

[amethyst-hunter.livejournal.com]

I like Pollopalooza myself. XD

how about...

[shawan-7.livejournal.com]

How about Pouletpalooza or Pulletpalooza?

Re: how about...

[queenmaggie.livejournal.com]

clicking like button! ;D

[purplecat]

I have a simple Chicken Risotto recipe if you're interested. It's really intended for leftovers from a roast (so assumes you are starting with cooked chicken, but I imagine it would work just as well if you fry off the meat first).