Widespread frost warnings for tonight, so the row covers and sheets are ready to tent my garden and blueberry patch. I know our evening will be spent picking the most tender of what’s out there and bringing in armfuls of flowers. It surely is hard to say “farewell” to summer. Our wedding anniversary is tomorrow and I remember that the weather that fall more than 20 years ago was a sweltering 90 degree plus; quite a difference from the temperatures they are predicting for tonight. My neighbors and I are all crossing our fingers that the weather report will be wrong.
Tag Archives: leftovers
Roast chicken is the ultimate. Poached chicken is equally as delightful for several reasons. I love the delicate texture of the meat. You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew. Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time. And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.
Here’s a great way to use some roots that you may not be familiar with or use very often. I decided to halve this recipe with great results. Making the full recipe would be great for serving guests or freezing half for a quick weeknight dinner. Leftovers would also pack well for lunch. This is one of those recipes where the food tastes better the next day – so making this ahead of time is more than okay.
- 2 tablespoons olive oil
- 12 chicken leg quarters, well trimmed
- 2 cups chopped onions
- 6 garlic cloves, chopped
- 1 cup dry white wine
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 bay leaves
- 2 large potatoes, peeled, each cut into 12 pieces
- 3 large carrots, peeled, cut into ½-inch-thick rounds
- 2 large parsnips, peeled, cut into ½-inch-thick rounds
- 2 medium rutabagas, peeled, cut into 1½-inch pieces
- 2 medium turnips, peeled, cut into 1½-inch pieces
- 5 cups chicken stock
- ¾ cup Butterworks cream
- 2 tablespoons cornstarch
- Heat oil in heavy large pot over medium-high heat.
It’s all about the leftovers, really getting the most out of the food you buy. After everyone has had their fill of sandwiches, save that carcass for turkey stock. A flavorful and rich stock is the foundation for countless soups and stews. I often freeze my stock and use it later when I find myself craving the flavor of turkey again. Turkey Stock Print Author: Shannon Hepburn Ingredients
- 1 turkey carcass, broken into a few pieces
- 2 stalks celery, coarsely chopped
- 2 carrots coarsely chopped
- 2 onions, coarsely chopped - no need to peel
- 1 bay leaf
- 1 tablespoon dried thyme
- 1 tablespoon black peppercorns
- a handful of fresh parsley - 6 or more stems
- In large stockpot, combine turkey pieces, celery, carrots, onions, bay leaf, thyme, peppercorns and parsley and enough water to cover everything.
Here’s another Thanksgiving dish to try. I’m typically not a “sweet” sweet potato person. I prefer to allow the natural sweetness of this vegetable to shine. But then I spied bourbon as an ingredient and had to give it a go.