I made this simple but insanely delicious stew after making an adaptation of the roasted chicken from December 2008. I started with a 3 1/2 lb chicken, stuffed a few handfuls of fresh thyme under the skin over the breasts and then drizzled it in safflower oil, fresh finely grated garlic (I LOVE my Microplaner!) and a bit of sea salt. I then roasted it for about an hour and a half at 375 degrees fahrenheit. This made an awesome accompaniment to the Alice Water's Winter Squash Panade recipe mentioned in the post after this.
When I was done with the chicken (I really don't enjoy eating thighs, drumsticks, wings, etc) I put everything that was left, bones and all, into a big pot with 2 quarts of chicken broth and simmered it for a few hours on low heat. I then separated all of the bones and skin out so I was left with a really rich chicken broth with really tender meat (and the thyme originally roasted with the bird). To this I added:
1 bunch of carrots (about a pound or 7-8 medium size carrots
1 bunch of red chard
1 good size fennel (stalky tops removed and bulb sliced into bite-sized chunks)
2 good twists of freshly ground pepper
pinch of sea salt
I then simmered this for about an hour. The flavor is amazing, and I think it is due in large part to the fennel which loses the black licorice flavor in this stew.
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