Tag Archives: slow

Using The Whole Chicken

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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.  

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Soaking and Cooking Dried Beans

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Jeez-o-flip, there are so many contrasting thoughts on the proper way to soak and cook dried beans.  Let’s simplify and demystify: put beans in bowl and add water. Soak. Then cook.  Really, that’s it.  So what’s the controversy?  And why does something so simple feel so arduous?  Because it’s easier to open a can of already cooked beans.  I do it all the time.  I think it’s the cooking time where I get hung up.  I think I don’t have time to tend to a pot of beans when in reality they don’t need tending at all – they don’t even need to be stirred!  

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Savory Lamb and Prune Stew

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I’ve said it before and I’ll say it again, Molly Stevens is the queen.  She is the author of my all time favorite winter cookbook All About Braising.  However, the following recipe comes from Fine Cooking magazine where she is a contributing editor.  A couple of things about this dish: I used roughly 2 pounds of lamb rather than 3lb. (which is what Molly calls for) and bulked up on carrots and onions.  Because I’m cooking with my grandfather’s very old cast iron dutch oven, I don’t bother with the parchment paper – my lid has a very good seal.  

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Turkey Stock

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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
Instructions
  1. In large stockpot, combine turkey pieces, celery, carrots, onions, bay leaf, thyme, peppercorns and parsley and enough water to cover everything.

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Roast Turkey

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Molly Stevens is my hero in the kitchen. Her award winning book All About Braising changed the way my family eats in the winter. She’s a gifted cook and passionate instructor and has never steered me wrong.  

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