Basic Rooster Stew
Makes 8 servings
1 entire hen (3 to 4 kilos), liver and gizzards eliminated, or about 3 kilos bone-in hen breasts or thighs
Water or reduced-sodium hen broth (See Notice)
Rooster fats, butter or oil
1 giant or 2 medium onions, chopped
3 celery sticks, chopped
4 carrots, peeled and sliced
4 medium purple potatoes, chopped
1 28-ounce can diced tomatoes
1 teaspoon dried thyme leaves
1 to 2 quarts hen broth, to style
Freshly floor black pepper to style
Chopped contemporary parsley for garnish
1. Place the hen breast facet down in a stockpot. Add water to cowl hen by about an inch. Cowl pot with a lid and progressively carry to a boil. Add a few teaspoon of salt. Scale back warmth and boil gently for 20 to half-hour. Skim off any movie that kinds on the floor. Flip off warmth and let the hen sit within the scorching liquid, coated, for 1 hour.
2. After an hour, take away hen to a chopping board. Take away and discard pores and skin and bones. Shred or chop meat; put aside. If desired, for additional taste, simmer the broth as much as an hour longer, both by itself or with the pores and skin and bones. Pressure combination, discarding solids. Skim extra fats from the floor of the broth.
3. In a Dutch oven or soup pot, heat about 1 tablespoon hen fats (skimmed from selfmade broth), butter or oil over medium-high warmth. Add onion, celery and carrot and prepare dinner, stirring sometimes, till barely softened, about 5 minutes. Add potatoes, tomatoes, thyme, 1 quart broth and salt and pepper to style. Deliver to a simmer and cut back warmth as wanted to take care of mild simmer till greens are cooked, about half-hour. Add hen items towards the tip. If stew may be very thick, add extra broth.
4. Style stew and add salt and pepper as wanted. Skim any extra fats. Serve, garnished with contemporary parsley.
Notice: To supply extra hen taste, this recipe can begin with store-bought or selfmade broth as a substitute of water. If doing so, omit the salt. Additionally, beginning with broth implies that further simmering of the bones is usually pointless.
- Add 1 tablespoon chopped garlic 30 seconds earlier than including the potatoes.
- Complement or change the thyme with such herbs as rosemary, basil or dill. If utilizing contemporary herbs, add them 10 to fifteen minutes earlier than serving.
- As an alternative of canned tomatoes, stir in an equal quantity of selfmade or jarred salsa.
- Add 1 15-ounce can, rinsed and drained, of pinto or different beans.
- Exchange the potatoes with ½ cup long-grain rice. Add extra broth if stew turns into very thick.
- Omit the potatoes and add 6 to eight ounces brief pasta, reminiscent of penne or rotini, 10 to fifteen minutes earlier than serving.
- Stir in ¼ cup pesto simply earlier than serving.
- High every serving with 2 tablespoons freshly grated parmesan cheese.
Recipe from Michael Hastings