Saturday, November 12, 2011

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking. ~James Beard

My mother's praised chicken.

I really like Nigella Lawson.  I like her shows and I have a couple of her books.  I like her relaxed approach to food - she clearly enjoys shopping, cooking, entertaining.  I saw an episode of Nigella Kitchen where she prepared this chicken and I ran right away to my copy of the book to find the recipe.  She calls it "praised" as in a combo of "poached" and "braised" - and I love both of those methods!

First I infused a little olive oil with garlic.  I love this little 6 inch pan for that.

Then I browned my bird in the garlic oil.  She has you sort of flatten out the bird first.

 Leeks, carrots, and celery all prepped.

Everybody into the tub...

Add some vermouth and water...

Here's how I do Bouquet Garni if I don't have fresh herbs.  TIP:  I usually don't measure in cooking (but I do for baking).  So how I 'measure' is to pour the herb or spice into the lid and judge the amount from there.

Those are some parsley stems in there.

Bring to bubble, turn it down low, cover and set a timer for 1.5 or 2 hours.

There's a little bit of active time for this, but it's all in the beginning.  This dish would give you time to relax for a while before dinner, or you'd have time to do another dish that might need more attention.

This chicken is so yummy!  I love doing a whole chicken - my husband gets his white meat and I get my dark so everyone's happy.  Then after dinner I pull all the remaining meat off of the bones.  If I've just roasted it, I will put the extra meat into a container and refrigerate it and make something different the next day with it.  But in this case, I just shredded it and put it back into the water, which has now become a nice broth and is therefore now a nice soup with nice veggies (I removed the parsley stems).  I also put my chicken bones into the freezer, when I get two birds in there, I make stock.


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