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| CHICKEN STOCK |
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It's
always a good thing to have some chicken stock on hand in the kitchen as it
has so many uses, from aspics to soups and casseroles.
Makes
1.5 litres
- 2 carcasses
uncooked chicken, 1kg wings or 1 turkey drumstick, sliced
- Any giblets
or trimmings such as wingtips from the chickens
- 4 carrots,
sliced
- 1 leek,
well cleaned and sliced
- 1 onion,
sliced or chopped
- 1 celery
stalk
- 1 tsp
black peppercorns
- 1 bay
leaf
- 1 sprig
of thyme
- 2-3 parsley
stalks
- 2 tbsp
white wine or 1 tbsp white wine vinegar
- 75g unsalted
butter (optional)
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Chop the
chicken carcasses into several large pieces, put into a stockpot with any
giblets or trimmings, cover with cold water and skim off any fat that rises
to the surface. Bring to a gentle simmer without boiling and skim off any
foam that rises to the surface. Add all the prepared vegetables, herbs, peppercorns
and white wine or white wine vinegar, return to simmering and cook for 1 1/2
hours.
Alternatively,
heat the butter, if using, in a frying pan, add the vegetables and cook until
lightly browned. Add the chicken and proceed as before.
Strain
the stock through a sieve.
Chicken
fat will not solidify at normal refrigerator temperature. Cool the stock quickly
then freeze. After 3-4 hours, the solidified fat can be scraped off with a
spoon. Return the stock to the pan, bring to the boil and simmer until reduced
to the required intensity of flavour. Freeze in conveniently sized containers.
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| CREAMY GREEK LEMON CHICKEN |
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Avgolémono
- the liaison of egg yolks and lemon juice stirred into a dish before serving
- is one of the hallmarks of Greek cooking.
Serves
4
- 50g butter
- 2 tbsp
olive oil
- 1.5kg
chicken, cut into serving pieces, or 1.5kg chicken pieces
- 1 onion,
sliced
- 1 carrot,
sliced
- 1 small
celery stalk or slice of fennel, cut into chunks
- 600ml
chicken stock
- 1 tbsp
cornflour
- 2 egg
yolks
- 2 tbsp
fresh lemon juice
- Sea salt
and freshly ground black pepper
To
serve
- Zest
of 1 lemon, cut into fine strips or removed with a zester
- Sprigs
of dill or 1 tbsp chopped fresh dill
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Heat the
butter and oil in a large, flameproof casserole. Season the chicken pieces,
onion, carrot and celery or fennel, add them to the casserole and sauté
gently without browning, but turning them over from time to time, about 15
minutes. Add the stock, bring to the boil, then season to taste.
Cover
and transfer to a preheated oven at 170ºC (350ºF) Gas 4 for 40 minutes,
or until the chicken is cooked (the juices should run clear when pricked through
the thickest part with a fork or skewer).
Put the
cornflour into a small cup or bowl, add 4 tbsp water and stir until loose.
(This is called slaking.)
Remove
the casserole from the heat, pour off the liquid into another saucepan, bring
to the boil and reduce to about 300ml.
Remove
from the heat and let cool for 5 minutes.
Put the
egg yolks in a bowl, beat well, then whisk in 1 tbsp of the lemon juice. Whisk
the misture into the sauce, a little at a time, adn very slowly. Taste and
adjust the seasoning. Add the remaining tbsp of lemon juice if it needs a
little more acidity.
Reserve
a tbsp or so of the lemon zest and stir the remainder into the sauce.
Remove
the chicken from the oven and pour the sauce over. Serve topped with chopped
dill and the reserved lemon zest.
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| CREOLE DUCK |
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The
sauce in which the duck cooks has a tantalising, slightly sweet-sour overtone
which cuts through the richness of duck.
Serves
4
- 2 ducks,
about 1.5kg each
- 40g plain
flour
- 500ml
chicken stock
- 250ml
beef stock
- 3 tbsp
redcurrant jelly
- 125ml
sweet sherry
- 125ml
sherry vinegar
- 1 tbsp
sugar
- 2 tsp
crushed garlic
- 2 sprigs
of fresh thyme
- 1 tbsp
chopped fresh flat-leaf parsley
- Sea salt
and freshly ground black pepper
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Cut each
duck into 4, giving 8 pieces in all.
Heat a
dry, non-stick frying pan. Working in batches if necessary, add the duck pieces,
skin side down, and cook over a medium heat until well browned. Lots of the
fat will run out, so pour it off into a bowl from time to time.
Set the
duck breasts aside and put the legs in a flame proof casserole with a lid.
Pour off
all but 3 tbsp of the duck fat in the frying pan, add the flour and cook very
slowly over a medium heat to a deep chestnut colour.
Add the
stocks and bring to the boil, stirring all the time to make a smooth sauce.
Add the
redcurrant jelly, sherry, sherry vinegar, sugar, garlic and herbs and continue
stirring until the redcurrant jelly has dissolved.
Add a pinch
of salt, then pour the mixture over the duck legs in the casserole.
Bring
to the boil on top of the stove, reduce to a simmer and cook for 1 hour. Add
the duck breasts and continue cooking for a further 45 minutes.
Taste
and adjust the seasoning, then serve.
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