Chicken And Meat Stock Lidias Recipes

CHICKEN AND MEAT STOCK (LIDIA'S RECIPE)

Steps:

• Rinse the poutlry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface. Add the remaining ingredients excep the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally. Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheese cloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed. Meat Stock For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.

CHICKEN STOCK

Steps:

• Rinse the poultry pieces in a colander under cold running water, and drain them well. Place them in a stockpot with an 8-to-10-quart capacity. Pour in the 5 quarts water, and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
• Add the remaining ingredients except the salt to the pot. Bring to a boil, then lower the heat to a simmer. Cook, partially covered, 2 to 3 hours, skimming off the foam and fat occasionally.
• Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. If you plan to use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded length of paper towels. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.
• For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-such as beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken or capon parts and all the turkey wings. Continue as described above.

CHICKEN VESUVIO

Steps:

• Preheat the oven to 400 degrees F and prepare a large roasting pan.
• Heat 1/2 inch vegetable oil in a skillet over medium heat. Add the potatoes and sausage, and brown on all sides, about 8 minutes. When browned, transfer the potatoes and sausage to the roasting pan.
• Season the chicken all over with 2 teaspoons salt. Brown chicken on all sides in batches, about 8 to 10 minutes per batch. Transfer the breast pieces to the roasting pan, leaving the dark meat in the skillet.
• Drain the vegetable oil from the skillet, and pour in 3 tablespoons olive oil and the crushed garlic. Once the garlic begins to sizzle, toss in the onions and oregano. Deglaze with the white wine. When the white wine has reduced by half, add the chicken stock.
• Return to a boil, and then pour all the contents of the skillet into the roasting pan. Toss in the bell peppers and sprinkle everything with the remaining 2 teaspoons salt. Drizzle with the remaining 2 tablespoons olive oil.
• Place in the oven, and roast 20 minutes; then scatter in the peas. Stir and return to oven, to roast until the chicken is tender and caramelized and only a thin layer of liquid remains in the bottom of the pan, about 30 to 40 minutes more, stirring occasionally during roasting. Serve family-style on a warm platter.
• NOTE
• To get fourteen pieces from the chicken, cut as follows: two wings, two drumsticks, two thighs, each breast half in two pieces, neck chopped in two pieces, back in two pieces.