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Saturday, 25 June 2011 00:07
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Happy Saturday, everybody. . . You might have noted several of the soup and gumbo recipes contained on this site, employ a rather unconventional method of creating a chicken stock. Most of us have used the traditional method


of beginning with the raw chicken, covering with water in a stock pot, and adding flavoring vegetables like onion, celery, carrot, garlic, etc. Depending upon the desired intensity, boiling time would usually average 1 to 2 hours. This stock, of course is always a better substitute than plain water when creating a sauce, gravy, soup, or gumbo. I usually avoid using the canned stocks unless desperately in a hurry.

Several months ago, a very special person, suggested I try using a roasted chicken from the deli section of my local grocer. Depending upon your neighborhood, those roasted chickens may come in various flavors—-lemon pepper, Mexican, mojo, jerk, curried, etc.

I simply place the roasted bird into my stock pot, add enough water to slightly cover, and boil for only about 30 minutes. The flavor of the stock is achieved from the chicken which has roasted with delicious spices for an hour in your grocer’s rotisserie. There is no need for any added vegetables, salt, or pepper and the cooking time is reduced to at least one half.

I have found that the meat of the chicken has not lost any of its flavor in the boiling process. If your recipe only calls for the stock and not the chicken, you may reserve the meat for inclusion in a delicious chicken salad on a bed of lettuce and added avocado, artichoke hearts, tomatoes, mango or orange slices, etc. Or if you’re so inclined, you might grind or process the chicken pieces along with hard boiled eggs, celery, mayonnaise, mustard, and pickle relish to create a delicious chicken salad spread on your favorite crackers or bread as a snack or appetizer.

Cooking should be an enjoyable and relaxing time. I know that preparing three squares a day for a family of four or more tests one’s culinary passion! But saving time can be an important skill in cooking—discovering short cuts and at the same time maintaining the intended flavor of the dish.

Have a safe and wonderful weekend.


Last Updated on Tuesday, 05 July 2011 16:32