I do that sometimes, with a carrot or two and an onion or two and a bit of celery
clove or two of garlic and a bit of black pepper. You get lovely fresh stock - sometimes I just use it as soup with leftover bits of meat from the carcass the next day, other times as stock for whatever I'm cooking next (often risotto, my favourite leftovers dish).
If you whizz up two or three handfuls of walnuts with a couple of slices of de-crusted bread, a couple of cloves of garlic and some of the stock you get a lovely walnut sauce for the chicken. It's a Turkish way of doing it (to go Full Turk, put a couple of teaspoons of paprika in a small dish, cover with olive oil, stir around and drizzle over). Serve with rice and salad.
Posted By: Old Man on February 28th 2015 at 20:10:02
Message Thread
- Well, I cooked a whole chicken in a pot (General Chat) - Tricky Hawes, Feb 28, 19:47:05
- I do that sometimes, with a carrot or two and an onion or two and a bit of celery (General Chat) - Old Man, Feb 28, 20:10:02
- Strain off the stock and use it with rice. Lovely. (n/m) (General Chat) - Steve in Holland, Feb 28, 20:01:39
- Yup, sitting in a Tupperware in the fridge right now (General Chat) - Tricky Hawes, Feb 28, 20:06:45
- The thought of The Trickster straining off his stock is enough to keep my meet moist. (n/m) (General Chat) - tudders, Feb 28, 20:06:44
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