枕詩やレジャーのメリット

  

Author Notes: This is my own creation and comes from always having leftover chicken. I remember the first time I made it: we were all going to friends for the weekend and I promised to bring "soup" for Sunday lunch--4 adults and 4 little children. Both generations cleaned their bowls. I've never before written out the recipe so, this is its debut in the written word.

Also, there is no reason not to use leftover chicken from some other meal--even a store bought rotisserie chicken.

Food52 Review: Tasting this chowder, we were reminded how combining lemon and cream somehow makes the cream seem creamier, and the lemon more fragrant. With the dill, the broth is surprisingly delicate and is a lovely counterpoint to the large, rustic chunks of sweet carrot, chicken and potato.




Serves 6 adults or 4 adults & 4 children

The Chicken

1 4-5 lb. chicken
2 tablespoons butter
1 yellow onion, peeled and halved
1 lemon, halved

Preheat oven to 325 degrees Rinse and pat dry the chicken. Sprinkle cavity with salt & pepper. Squeeze both halves of the lemon into the chicken cavity, then insert the remains and the onion. Sew up the cavity with skewers and cooking twine, dragging the twine around the "ankles" of the bird, making a secure little bundle.
Place chicken in a roasting pan OR on a rack in a roasting pan. Smear with the butter, sprinkle with more salt and pepper and put into oven. Cook for 20 minutes, baste and cook for another 20 minutes. Baste and then start checking and basting after every 10 minutes until the juice of the pierced thigh to body joint runs clear ie: no pink in the juice. (Because you will not be "presenting" the chicken it's not necessary that the skim browns.) Place chicken on a platter to cool. When it is cool enough to handle, remove all the meat from the bones, tearing it into bite size pieces. Discard the skin and if you wish to make your own chicken stock, save the bones.

The soup

2 medium yellow onions
4 large carrots
4 large stalks celery
8 very small new red potatoes or 4 large ones
4 tablespoons unsalted butter
2 tablespoons all purpose flour
1 quart homemade or organic chicken broth
2 cups 1%, 2% or whole milk OR light cream
2 tablespoons creme fraiche (if you use 1% or 2% milk)
1 tablespoon fresh minced dill or 1 tsp. of dried dill
1 teaspoon grated lemon rind
salt and pepper

Peel onions and chop into bite size pieces.
Scrape carrots and cut lengthwise into at last 4 strips. Then cut the strips into 1 1/2-2 inch sticks.
Slice celery stalks in half and then cut, on the diagonal, into sticks similar in length to the carrot sticks.
Wash and scrub potatoes. Cut little ones in half, alternately cut large ones into quarters.
In a large saucepan (4 qt.) melt the butter and add the prepared vegetables. Over low/medium heat, gently cook (sweat) for approximately 5 minutes.
Add the flour and stir well for another 5 minutes.
Slowly pour in the chicken broth/stock stirring the whole while. Simmer while stirring for another 5 minutes. You should have an only slightly thickened (but chunky with the vegetables) soup at this point.
Add the milk (and the creme fraiche if you're using 1% or 2% milk), the dill and the lemon rind. Cook for another 5 minutes. Taste and add salt and pepper if desired.
Add chicken to the pot and stir well. Turn off the heat and let sit for an hour or longer. Reheat before serving.  

Author Notes: Bacon Jam is the condiment of the future. - Hannah Petertil

Makes 1 1/2 cups

10 ounces bacon, maple-smoked and nitrate-free
1 heaping cup chopped onions (about 2 small onions)
1/2 teaspoon paprika
4 cloves garlic, pressed
3 tablespoons maple syrup
1 to 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
3/4 cup 3/4 cup beer (milk stout or malt beverage)
Note: If using malt beverage cut the dark brown sugar down to 1 tablespoon

Chop bacon into 1/2-inch strips.
Heat a large, high-rimmed sauté pan over medium-high heat. Add bacon and cook until browned and just crisp. (The crisper the bacon, the more texture your jam will have.)
Once bacon is browned, remove from pan and place on a paper towel-lined plate to drain excess fat. Set aside.

Pour out the excess bacon grease into a disposable container, leaving about 1 tablespoon fat in the pan. This will look like a film of fat in the pan. Turn heat to medium-low and add onions. Sauté the onions until translucent.

Add paprika and garlic to the onions and turn heat down to low. Stir a few times to evenly distribute garlic, then add the maple syrup. If using milk stout, add 2 tablespoons brown sugar; if using malt beverage, add 1 tablespoon brown sugar. Cook until the brown sugar has dissolved. When you pull a spoon along the bottom of the pan, the liquid should slowly move back into place.

Add the vinegar and beer (milk stout or malt beverage). Turn to medium-high heat and bring the mixture to a boil. Reduce the heat and add bacon. Allow to simmer gently for 15 minutes, or until the liquid has started reducing. When you pull your spoon along the bottom of the pan, the line you drew should fill back in very slowly.
Turn off heat and let sit for 10 to 20 minutes while you set up your blender (or food processor) with the blade attachment.

Pour the bacon jam into your blender and pulse for 1 to 2 minutes, until the desired consistency is reached. (I prefer the consistency of chutney over that of jelly.)
Refrigerate for 1 hour before eating to allow it to solidify, but sneak in a couple of spoonfuls if you like it warm.
Store in your refrigerator in an airtight container for up to 1 month.