This week's French Garden recipe

People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.

04/30/2007
Roasted chicken stock

Ingredients:

4-5 lbs. chicken wings and/or backs
1 leek with greens, sliced
2 carrots, sliced
2 onions, chopped
3 stalks celery, sliced
2 bay leaves
1/2 t. peppercorns
8 leafy thyme sprigs
8 sprigs flat-leaved parsley
1 T. olive oil
Pinch sea salt

Preheat the oven to 400 degrees F.  Spread out the chicken pieces in a single layer in a large roasting pan or hotel pan.  Roast until deep golden brown and very crisp, about 40 minutes, turning once.

Meanwhile, heat the oil in a very large pot.  Saute the vegetables until golden at the edges, cover with water, add the herbs, salt, and pepper, and bring to a boil.  Lower the heat to a simmer.

When the chicken is ready, lift the pieces out of the roasting pan and into the pot with the vegetables.  Pour the fat out of the roasting pan and deglaze it with some water, scraping up the browned bits.  Add this mixture to the pot with the chicken and vegetables.  Add more water if necessary to cover the chicken, and bring to a boil.  Skim the foam that rises and reduce the heat to a simmer.  Partially cover the pot and simmer for 4 hours.  Strain the stock through a fine strainer, pressing down on the solids.  Refrigerate until cool and remove the fat.  Then reduce by half, if desired, to conserve storage space, and freeze if not using immediately.

Note:  This stock has a deep, delectable flavor and can be used wherever chicken stock is called for.  Reduced to a syrupy consistency, it makes a wonderful (and low-calorie) sauce on its own.  Or you can whisk in a bit of butter or  crème fraîche for added richness.

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Try some of our past French garden recipes:

Appetizers and small dishes

Basics

Beef, pork, lamb, and veal