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Since I haven't made it in a while but am determined that it be a more regular occurrence, I made chicken stock today. I'm reposting the recipe and original post from the first time I posted it.
Enjoy!
I never did a food post before that I can remember. I gathered some ingredients to make some chicken stock. It's very handy to have in the freezer at this time of year as it is getting colder and colder here. I decided on a Vietnamese chicken stock, so, I got a whole chicken, ginger, onion, fish sauce, garlic and some coriander (which in the US they call cilantro).
It helps to throw the ginger and the garlic under the grill and char them a bit before you use them, it helps to bring out the flavour. I could have also added the onion but I forgot! Nevermind.
Throw everything into a pot with enough water to cover the poor bird.
Cover and simmer for about 20-30 minutes.
Then take out the bird and shred all the meat that you can and discard the skin. This didn't look pretty to take pictures of so try and just imagine it. Cover the flesh and keep it for soups, toasted sandwiches, whatever, it will be useful for a few days. You look in the fridge and you go, "OMG! There's chicken already cooked in there! I am so totally organised and together" when you get home from a hard day at work.
Put the carcass back into the pot, add the fish sauce, and then simmer on a low heat, covered, for two hours or more. Go and do a drawing, watch an episode of Antiques Roadshow, whatever you like, while the house fills with the smell of delisciousness. From time to time waft in and skim off some of the fat.
After about two hours I removed the pot from heat and let it cool down. I took everything out of the pot and discarded it and poured the liquid into containers and let them cool before putting them into the fridge overnight. In the morning open the small containers, skim off the fat which has risen to the top, and then they're ready to go into the freezer and will keep for about 3 months. Alternatively you can put some of the stock into ice cube trays if you wish and you can add them to meals you're cooking for a bit extra flavour whenever you want.
I put one small container of stock aside for use in the evening meal I was planning the same night.I was going to make udon noodle soup. I grabbed a can of coconut milk, some leftover pumpkin, some red curry paste,a couple of small Lebanese eggplants (or aubergines), some udon noodles, and some shallots (or spring onions depending on where you live and what you call 'em).
I put the udon noodles in a pot to boil them and when they're ready add them to a bowl and put them aside. Put the stock in a small pot on the stove and simmer, adding the red curry paste and coconut milk and some shredded chicken meat. Stir it all together until the curry paste is all seperated.Add the pumpkin and the eggplant and when the pumpkin is soft it's ready to pour the whole lot over the noodles. Add a half boiled egg and some shallots if you like. Eat.
Enjoy!
I never did a food post before that I can remember. I gathered some ingredients to make some chicken stock. It's very handy to have in the freezer at this time of year as it is getting colder and colder here. I decided on a Vietnamese chicken stock, so, I got a whole chicken, ginger, onion, fish sauce, garlic and some coriander (which in the US they call cilantro).
It helps to throw the ginger and the garlic under the grill and char them a bit before you use them, it helps to bring out the flavour. I could have also added the onion but I forgot! Nevermind.
Throw everything into a pot with enough water to cover the poor bird.
Cover and simmer for about 20-30 minutes.
Then take out the bird and shred all the meat that you can and discard the skin. This didn't look pretty to take pictures of so try and just imagine it. Cover the flesh and keep it for soups, toasted sandwiches, whatever, it will be useful for a few days. You look in the fridge and you go, "OMG! There's chicken already cooked in there! I am so totally organised and together" when you get home from a hard day at work.
Put the carcass back into the pot, add the fish sauce, and then simmer on a low heat, covered, for two hours or more. Go and do a drawing, watch an episode of Antiques Roadshow, whatever you like, while the house fills with the smell of delisciousness. From time to time waft in and skim off some of the fat.
After about two hours I removed the pot from heat and let it cool down. I took everything out of the pot and discarded it and poured the liquid into containers and let them cool before putting them into the fridge overnight. In the morning open the small containers, skim off the fat which has risen to the top, and then they're ready to go into the freezer and will keep for about 3 months. Alternatively you can put some of the stock into ice cube trays if you wish and you can add them to meals you're cooking for a bit extra flavour whenever you want.
I put one small container of stock aside for use in the evening meal I was planning the same night.I was going to make udon noodle soup. I grabbed a can of coconut milk, some leftover pumpkin, some red curry paste,a couple of small Lebanese eggplants (or aubergines), some udon noodles, and some shallots (or spring onions depending on where you live and what you call 'em).
I put the udon noodles in a pot to boil them and when they're ready add them to a bowl and put them aside. Put the stock in a small pot on the stove and simmer, adding the red curry paste and coconut milk and some shredded chicken meat. Stir it all together until the curry paste is all seperated.Add the pumpkin and the eggplant and when the pumpkin is soft it's ready to pour the whole lot over the noodles. Add a half boiled egg and some shallots if you like. Eat.