Tag Archives: Chicken

Asian Chicken Stock

7 Sep

A basic chicken stock from the remainder of a roasted chicken…. but with lemongrass stalks and some ginger added in for a bit of Asian seasoning.  

Chicken Golumpki Soup

13 Mar

I often turn to the same few ideas for using up leftover roasted chicken…. but the idea of more chicken salad, or more chicken noodle soup, or more chicken fajitas?  Not appealing for some reason!   After some concrete plotting (involving opening and closing the pantry and refrigerator doors a few too many times), this is what I came up with… And, honestly, I loved it.  The boyfriend loved it.  And I cannot wait to make it again.  

Chicken Golubki Soup

Chicken Golumpki Soup

  • Leftover Roasted/Rotisserie Chicken, about 1 1/2 cups, shredded
  • Can of Whole Tomatoes, chopped, and juice reserved
  • 1 cup of rice
  • 1/2 a cabbage, chopped
  • 2 cups homemade chicken stock
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 3 tablespoons of parsley, chopped
  • 2 beers
  • 1-2 tablespoons of smoked paprika
  • salt and pepper, to taste
  • hot pepper flakes, to taste
  • olive oil
  • dash of red wine vinegar

First, heat a tablespoon or two of olive oil in a large pot.  Next, add the diced onion, celery and carrot.  Stir occasionally, and cook until softened.  After that’s done, add the cabbage, stir to combine, and saute for a few minutes until the cabbage is partially cooked.  Then, add the tomatoes with their reserved juice, chicken, vegetable broth, and the beer; bring to a simmer.  Once the soup is simmering, add the rice.  Periodically, taste the soup while the rice is cooking, and add paprika, salt, pepper and hot pepper flakes to taste.  At the very end, once the rice is cooked, and the soup has partially thickened, add a quick dash of vinegar for some brightness, and voila!

Let’s start from the very beginning…

20 Feb

Chicken Stock

 It’s funny.  Here I have been.  Meaning, and wanting, to start a blog for ages.  But, I’ve held back.  Put it off.  Procrastinated.  Came up with fifty billion and three other things to do with my time.   All because I was nervous.  

Then, I realized something.  That writing a blog is kind of like making this chicken stock.  Whatever you put in it, it’s going to turn out fine.  A little more carrots?  Great.  Or, in this case, barely any?  Fine.  Add a few broccoli stalks.  No onions?  Okay.  Add a shallot and some garlic.  A smorgasbord that somehow, at the end of the day, is delicious.  Same as a blog.  It can be anything and everything.  A little bit of this, a little bit of that.  And, no matter what, it’s going to turn out.  Because you can’t really mess up writing about whatever you want, right?  In the end, it’s about you.  And what you are is special to you, if not a single other person.  And that’s okay.

 Chicken Stock, a la Me

  • chicken carcass
  • random chicken wings
  • carrot tops and peelings
  • a few celery stalks
  • 2-3 garlic cloves, unpeeled
  • shallot, unpeeled
  • broccoli stalk
  • cauliflower stalk
  • bay leaf
  • a few peppercorns

Combine ingredients in a large pot, and cover with water.  Bring to a boiling, and then lower the temperature.  Simmer for at least 2 hours.  Once finished, strain into a bowl and let chill in the refrigerator.  once the fat solidifies on the top, remove it and toss it out.  Either store in the refrigerator and use within a few days, or freeze and save for later.