Tag: chicken stock
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Stock Tip Blanching Chicken
Blanching chicken meat before using it to make stock or broth removes fat and other impurities. This results in a clearer healthier broth!
You aren’t cooking the chicken, just preparing/cleaning it.
Simply
Add the chicken meat, frames etc into a pot of cold water.
Bring the water to a boil and then remove the scum by pouring it through a sieve. I even give the meat a quick rinse.
So instead of your stock looking like the picture above when you start making it, you get this:
Enjoy,
PK
Here are some more stock and chicken recipes:
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Asian Style Chicken Stock Base
This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example.
There are three stages in making this stock.
Firstly throw ginger, garlic and sliced onion into a large pot of water. Add a chicken frame and bring the whole lot to a rolling boil.
You could also add a few abalone feet for extra flavour. It all depends on what you intend to use the stock for.
Then turn down the heat and simmer the stock. There will be a layer of fat scum that you can scoop of with a slotted spoon or sieve.
Simmer for at least 2 hours and then strain the liquid.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Asian cusine:
Using stock:
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Corn Cob Stock
Recently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth.
I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life.
I freeze them if I have too many though.
Then I just chuck them in my slow cooker when I need to make stock.
Enjoy,
PK
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MAKING AND USING STOCK
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PK’s Easy Pho Ga
When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.
Pho (pronounced like ‘fur’ but without the hard r) is a modern take on more traditional dishes. The Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.
I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.
I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.
Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “make” this dish.
You will be:
- Building the broth
- Poaching the chicken
- Serving.
You will need:
- Ingredients:
- Broth for one:
- 3 cups homemade chicken stock
- a splash of fresh lime juice
- 1.5 Tbsp fish sauce
- a small chunk galangal (galanga)
- a small chunk ginger
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- black peppercorns to taste, ground
- 1 coriander root
- Bowl for one:
- 250g chicken tenderloins, sliced
- 250g rice noodles, pre-softened in boiling water
- a handful of torn coriander leaves
- a handful of mung bean sprouts
- a few sprigs of vietnamese coriander
- 2 spring onions, white parts, sliced on an angle
- jalepenos , sliced, to taste
- 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
- fried shallots and garlic slices
- A handful of chopped mushrooms like shitake or enoki
- Broth for one:
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a large saucepan
- a serving bowl
Building the broth
I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.
Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.
- Add the 3 cups of chicken stock to the saucepan.
- Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
- Add the:
- splash of fresh lime juice
- 1.5 Tbsp fish sauce
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- ground black peppercorns
- 1 coriander root
- Let everything sit for 5 minutes, to infuse, if you have time.
- Put the saucepan on low heat and then gently simmer for about 10 minutes.
Poaching the chicken
- Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
- Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).
Serving
Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.
Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.
Enjoy,
PK
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PK’s Cheaters Pho Ga For One
When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.
Pho (pronounced ‘fur’ but without the hard r) is a modern take on more traditional dishes but the Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.
I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.
I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.
Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “upgrade” this dish.
You will be:
- Building the broth
- Poaching the chicken
- Serving.
You will need:
- Ingredients:
- Broth for one:
- 3 cups homemade chicken stock
- a splash of fresh lime juice
- 1.5 Tbsp fish sauce
- a small chunk galangal (galanga)
- a small chunk ginger
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- black peppercorns to taste, ground
- 1 coriander root
- Bowl for one:
- 250g chicken tenderloins, sliced
- 250g rice noodles, pre-softened in boiling water
- a handful of torn coriander leaves
- a handful of mung bean sprouts
- a few sprigs of vietnamese coriander
- 2 spring onions, white parts, sliced on an angle
- jalepenos , sliced, to taste
- 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
- fried shallots and garlic slices
- Broth for one:
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a large saucepan
- a serving bowl
Building the broth
I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.
Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.
- Add the 3 cups of chicken stock to the saucepan.
- Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
- Add the:
- splash of fresh lime juice
- 1.5 Tbsp fish sauce
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- ground black peppercorns
- 1 coriander root
- Let everything sit for 5 minutes, to infuse, if you have time.
- Put the saucepan on low heat and then gently simmer for about 10 minutes.
Poaching the chicken
- Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
- Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).
Serving
Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.
Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.
Enjoy,
PK
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PK Cooks Sticky Poached Asian Chicken Thighs
I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south.
Everything worked out well though and I hardly had enough left over for lunch the next day :).
The chicken was so tender and the sticky sauce had an amazing balance of citrus, salt and sugar. I will definitely be making this again but I intend to follow the instructions to the letter.
You will be:
- Preparing your ingredients.
- Poaching the chicken
- Grilling the chicken and reducing the sauce
- Serving.
You will need:
- Ingredients:
- 1kg boneless chicken thighs
- 1 cup chicken stock (see PK’s Slow Cooker Chicken Stock)
- a few slugs of olive oil
- 1 Tbsp fish sauce
- 1/4 cup raw sugar
- 3 garlic cloves, finely diced
- 2cm fresh ginger root, grated (or 1 tsp store bought minced ginger)
- 1 stalk lemongrass, grated
- the rind from 1 lime, finely grated
- 2 Tbsp (or more) lime juice
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a citrus juicer
- a mixing jug
- a whisk or fork
- an oven dish
- a large strainer
- a medium saucepan
Prepare your ingredients
- Lay the 1kg boneless chicken thighs out in an oven proof dish.
- Peel and dice the 3 garlic cloves, add to the mixing jug along with the 1 cup chicken stock.
- Finely grate the 2cm of ginger and add to the jug.
- Finely grate the 1 lemongrass stem (use the tender parts only and not the thick outer leaves) and add to the jug.
- Grate the rind from a single lime and squeeze 2 Tbsp of lime juice (I used my frozen lime cubes from last season). Add both to the jug.
- Add the 1 Tbsp fish sauce to the jug.
- Add the 1/4 cup of raw sugar to the mixing jug and give everything a good mix (make sure the sugar has dissolved fully).
Poaching the chicken
- Pour the liquid mixture over the chicken and cook for an hour in a fan-foced oven pre-heated to 180C.
- Turn the chicken half way.
Grilling the chicken and reducing the sauce
- Strain the sauce into a saucepan and start reducing it.
- Return the chicken to the oven tray and turn on the grill to brown the chicken.
- When the sauce is very reduced, pour it back onto the chicken a grill for a little bit longer.
Serving
Serve with your favourite rice, some fresh spinach (the heat of the meal will blanch them) or some asian vegetables and a few sprigs of coriander.
Enjoy,
PK
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PK Cooks Taste.com.au’s Sticky Poached Asian Chicken Thighs
I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south.
Everything worked out well though and I hardly had enough left over for lunch the next day :).
The chicken was so tender and the sticky sauce had an amazing balance of citrus, salt and sugar. I will definitely be making this again but I intend to follow the instructions to the letter.
You will be:
- Preparing your ingredients.
- Poaching the chicken
- Grilling the chicken and reducing the sauce
- Serving.
You will need:
- Ingredients:
- 1kg boneless chicken thighs
- 1 cup chicken stock (see PK’s Slow Cooker Chicken Stock)
- a few slugs of olive oil
- 1 Tbsp fish sauce
- 1/4 cup raw sugar
- 3 garlic cloves, finely diced
- 2cm fresh ginger root, grated (or 1 tsp store bought minced ginger)
- 1 stalk lemongrass, grated
- the rind from 1 lime, finely grated
- 2 Tbsp (or more) lime juice
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a citrus juicer
- a mixing jug
- a whisk or fork
- an oven dish
- a large strainer
- a medium saucepan
Prepare your ingredients
- Lay the 1kg boneless chicken thighs out in an oven proof dish.
- Peel and dice the 3 garlic cloves, add to the mixing jug along with the 1 cup chicken stock.
- Finely grate the 2cm of ginger and add to the jug.
- Finely grate the 1 lemongrass stem (use the tender parts only and not the thick outer leaves) and add to the jug.
- Grate the rind from a single lime and squeeze 2 Tbsp of lime juice (I used my frozen lime cubes from last season). Add both to the jug.
- Add the 1 Tbsp fish sauce to the jug.
- Add the 1/4 cup of raw sugar to the mixing jug and give everything a good mix (make sure the sugar has dissolved fully).
Poaching the chicken
- Pour the liquid mixture over the chicken and cook for an hour in a fan-foced oven pre-heated to 180C.
- Turn the chicken half way.
Grilling the chicken and reducing the sauce
- Strain the sauce into a saucepan and start reducing it.
- Return the chicken to the oven tray and turn on the grill to brown the chicken.
- When the sauce is very reduced, pour it back onto the chicken a grill for a little bit longer.
Serving
Serve with your favourite rice, some fresh spinach (the heat of the meal will blanch them) or some asian vegetables and a few sprigs of coriander.
Enjoy,
PK
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PK’s Lazy Slow Cooker Beef Stroganoff
This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :).
My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a richer flavour. My solution is to use whole ‘cup’ or button mushrooms and that seems to avoid turning dinner into a picking out bits of chopped mushroom exercise :).
You will be:
- Preparing your ingredients.
- Browning the beef and softening the vegetables.
- Cooking low and slow.
- Serving.
You will need:
- Ingredients:
- 1kg of beef (I used rump steak), cubed
- A few slugs of olive oil
- 1 large brown onion, sliced
- 2 -3 garlic cloves, finely diced
- 2 large carrots, peeled and chopped
- 1 Tbsp paprika, ground
- 3 medium mushrooms (I used ‘cup’), whole or chopped
- 2 Tbsp plain flour
- Table salt to taste
- Black peppercorns to taste, ground
- 2 cups home-made stock (I only had chicken to hand)
- A good slug of tomato paste
- A good slug of Worcestershire sauce
- A handful of small or chopped mushrooms (optional)
- Equipment:
- 1 long sharp knife
- 1 chopping board
- 1 fry pan
- 1 slow cooker
- 1 mixing jug
- 1 whisk or fork
Prepare your ingredients
- Turn your slow cooker onto medium and add a slug of oil, lid on.
- Cube the 1kg of beef and sprinkle with salt and pepper to taste.
- Slice the 1 brown onion.
- Peel and finely dice the 2 -3 garlic cloves.
- Peel and chop the 2 carrots.
- Rinse the 3 ‘cup’ mushrooms and rough chop them if you prefer.
Browning the beef and softening the vegetables
- Heat a slug of olive oil in a fry pan over medium heat.
- Brown the beef and then add it to the slow cooker along with the whole or chopped mushrooms.
- Add a bit more oil to the fry pan if you need it (I didn’t).
- Throw into the fry pan the
- onions
- garlic
- carrots
- tomato paste
- stock
- 2 Tbsp plain flour
- 1 Tbsp ground cumin
- a good slug of Worcestershire sauce
- Give everything a gentle but thorough mix, cooking on medium heat until the onions have softened.
- Pour the contents of the fry pan into the slow cooker.
Cooking low and slow
1. Cover and cook on medium for 4 to 5 hours and the sauce is somewhat reduced.
Serving
My kids prefer that I take the mushrooms out before I serve the dish on a bed of rice and steamed greens. I then give everyone a very healthy dollop of sour cream.
Enjoy,
PK
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PK’s Potato and Bacon Soup
I love Potato and Bacon soup and make it in large batches primarily for a mid morning work snack. This saves me lots of money and I know I am eating healthily. The only salt is from the bacon and the salted margarine/butter blend.
I add a few additional fresh ingredients to suit what is growing in my kitchen garden at the time. Below I added lots of chives as I have an excess at the moment.
The basic idea though is that you sauté onion, bacon and potato in butter or olive oil until they are starting to soften. You then add your liquid of choice to cover everything and bring to the boil.
Then leave it simmering until the potatoes are cooked. You can keep it chunky but I generally blend everything at this point and add a bit of milk to the portion I am not freezing.
Hot Tip: If you are blending it and the result is too thick, add very small amounts of boiling water, stir and then taste again. I do this until I get a balance between taste and consistency.
Below I used some of a beautifully smokey home-made chicken stock that made use of the remains of a roast chicken I did in my Weber charcoal BBQ (not my slow cooker version).
Sweat the vegetables:
Add liquid to cover, boil and then simmer until potatoes are cooked:
Blend and serve:
Enjoy,
PK
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PK’s NoRecipe Potato and Bacon Soup
I love Potato and Bacon soup and make it in large batches primarily for a mid morning work snack. This saves me lots of money and I know I am eating healthily. The only salt is from the bacon and the salted margarine/butter blend.
I add a few additional fresh ingredients to suit what is growing in my kitchen garden at the time. Below I added lots of chives as I have an excess at the moment.
The basic idea though is that you sauté onion, bacon and potato in butter or olive oil until they are parboiled. You then add your liquid of choice to cover everything and bring to the boil. Then leave it simmering until the potatoes are cooked. You can leave it chunky but I generally blend it at this point and add a bit of milk to the portion I am not freezing.
Hot Tip: If you are blending it and the result is too thick, add very small amounts of boiling water, stir and then taste again. I do this until I get a balance between taste and consistency.
Below I used some of my home-made chicken stock that I made using bones from a roast chicken I did in my Weber charcoal BBQ (not my slow cooker version). This stock imparted a beautiful smokey flavour.
Sweat the vegetables:
Add liquid to cover, boil and then simmer until potatoes are cooked:
Blend and serve:
Hope you like it,
PK
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