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

[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.