Chicken Stock

Frequently we poach two chickens
remove the wings and inside parts

Poach in a large stock pot
we salt (and pepper) the chicken at least a day ahead
(sometimes adding ground bay leaf and ground chipolte)
we cut the skin at the inner thigh to expose the last to cook hip joint
and load the stock pot with all the onion trimming in our freezer
(which we collect every time we trim the ends and remove the outer layer)

Do not heat higher than a slow simmer
A layer of yellow fat will rise to the surface of the pot
A Rolling Boil could emulsify the fat into the stock, which you make it cloudy and prevent you from from eventually removing the fat

After pot has reached a simmer, continue another 20 minutes and you are done

Remove the Chicken and store it
Any remaining fatty skin can easily be removed
The Legs are a good meal
The Back a messy snack

The Breasts are cut into large chunks and saved to add to stews
We have lightly oiled these and sprinkled with Old Bay
We have considered marinating these for a curried chicken rice bowl
2 tbsp oil
1 tbsp dijon mustard
2 tbsp honey
1 tbsp curry powder
1/4 tsp cayenne pepper (more if you like spice)
1/2 tsp salt
2 cloves garlic, minced
1 tbsp water
Combining the Chicken, Coconut Rice, Vegetables, Curry Yogurt Sauce also served with garbanzo beans

This chicken is already cooked and can be added to the stew at the last minute

The remaining stock can be strained and stored
It is brown and clear
We use quart canning jars
and dispurse the yellow layer of liquid fat among the jars
This extends the shelf life of the stock
When you use a jar of stock, the hard layer of fat is easily removed and has protected the stock beneath


Chicken Part Paella

We sometimes poach two chickens each week

First we remove the chicken parts:
-The goodies inside the cavity (Necks, Gizzards, Hearts and Liver)
-The two meaty bones of the wing (the drumette and the wingette)
-The tip of the wing goes into stock

An Anatomical Guide to Chicken Wings The Kitchn

Usually we combine these Minced Garlic, Red Pepper Flakes, Safron EVO and freeze in a ziplock bag

Unless you use them immediately:
Saute in a pot, they will release plenty of fat on their own
Combine with onions, garlic and jalepeno peppers
Add a portion of brown rice
Eventually cover with water

Add Greens and Roots (Sweet Potato or Rutabaga pieces)
Add Lentils (Red and Brown) Amaranth, Quinoia, Barley and Farro

Cook until bean and vegetables are tender
The rice may start to stick to the bottom and form a crust

Chicken Wing Anatomy

Indian Curry Rice Bowl

Greens & Chocolate (an interesting site

My version:

Curry Chicken: Portion your poached Chicken in Curry Marinate and freeze
Dijon, Honey, Curry, Cayenne (Red Pepper Flakes) Garlic

Roasted Veggies
Sweet Potato, Cauliflower, Curry, EVO

Coconut Rice
Brown Rice, Coconut, Chicken Stock (instead of coconut milk)
Tempted to Throw it into One Pot, but what if you cooked it separately

Curry Yogurt Sauce (exciting)
Curry Powder, Garlic Powder, Lime Juice Chopped Clinatro

Or Try this Greek Yogurt Sauce

Serve with Garbanzo Beans


One morning in Hanover, New Hampshire, while on the Appalacian Trail, I treated myself to breakfast

Had some porridge, which is kinda a regional term, maybe. You might see it more in New England and the wonderful King Arthur catalogs:

Pompanoosuc Porridge: Steel Cut Oats, Bulgar and Flax

A Six Grain (Ceral of): barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes

$5 – $7 per pound, PLUS SHIPPING, which is not bad, but I considered of buying the individual ingredients separating and combining them on my own.

My personal Running Porridge is:
2 oz Oatmeal this is less Oatmeal than
1 Tbsp Flax Seed
1 Tbsp Chia Seed
1 Tbsp Dried Cranberries
Big Pinch Cinnamon
Big Pinch Tumeric

Grind Flax and Chia in Spice Grinder
Cover ingredients with hot water
Let it sit a while