Category: chicken

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chicken food mushroom potatoes thyme

chicken and mushroom hotpot



Wow, this was a Jamie great. Very pleased with the results.

Started with chicken legs: skinned, then trimmed the meat off and diced. The skin was then put into a hot pan and allowed to render the fat out. Then browned the leg meat, and added onion, garlic and celery. Once this had all sweated a little I chucked in some sliced chestnut mushrooms and seasoned well. Then, a spoon of flour mixed through to help thicken it up. I added some chicken stock until soupy, then lovely wood thyme.
I poured this into a casserole pot and topped with lightly-boiled sliced potatoes and baked in the oven for half an hour. Thick, savoury and a lovely blend of textures. Nice!
Categories
chicken food

chicken stock



I love making chicken stock. It means there’s a really excellent meal coming in the next day or so, and whilst it bubbles away the whole house smells of divine chickeniness.

Using our friend from earlier in the week, all the leftovers were tossed into a roasting tray with some assorted veg: celery, carrots, onions and any other oddity that was clogging up the fridge. That’s the beauty of stock; it doesn’t really matter what goes in there, they each add their own interesting note to it. If I’ve got a marmesan rind knocking about that’ll go in, in this case some spare pancetta and a couple of tomatoes were the guest stars.

After about half an hour’s roasting it all goes in a pot, covered with water and boiled for maybe an hour and a half, the timing’s not terribly important. When it’s cooled it’s strained off then left covered in the fridge. The best stocks wobble like a loose jelly when chilled. This one had a pleasing little jiggle to it.
Now, what to do with it?
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chicken food spinach

chicken with spinach

Inspired by a true muse, I’ve heartily ripped this wholesale from Giorgio Locatelli.

It really couldn’t be easier: a chicken breast is butterflied and sliced laterally before being battered thin to get the most surface area possible. This means that it can be cooked quickly and keep as much moisture in as possible. It’s placed on a griddle for about five mins, until it develops those lovely char marks and the white is creeping up the sides. Then I flip it over for a minute or so until it’s done all the way through. I made sure it was seasoned on both faces, and left a smashed garlic clove on top while it cooked.
I served it with some lightly wilted spinach and some cheap-ass chickeny noodles (10p from Tesco!), finished with lemon wedges and drizzled with extra-virgin olive oil. Very nice, and super-quick.
Categories
chicken food

roast chicken legs

Roasted for an hour with salt and pepper. Golden brown, pulled away from the bone dead easy, and really tasty meat.

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