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

[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.