Tuesday, November 3

Chicken Pot Pie, Part One: The Brothening


That's it. Camera or no, I'm getting tired of not posting.

Turns out I've been doing a lot of cooking lately, of all shapes and sizes. I've done salads, I've done chili dogs, I've done pork tenderloin with blueberry-cheddar pastry puffs... you name it, I've been futzing around with it. So rather than try to backtrack and fill you in, I'm just going to go ahead and chronicle what I'm up to right now.

For those of you who, by Fate's rancorous hand or Chance's fickle affections, have not yet heard, a-well-a bird bird bird, buh-bird is the word. My doting aunt was kind enough to bring by a family-farmed, raised without antibiotics, free-roaming chicken. Ch-check it out:


Now, what the difference is between this little fella and an organic chicken eludes me at the moment. I can at least hope that he wasn't raised like those poor clipped-beak little buggers that run around in their own filth for their pitifully brief, miserable lives that Perdue markets. That doesn't mean I don't pick up a family pack of Perdue chicken thighs when they're on sale for $1.09/lb., but I do usually have to brine them to get the guilt out.

Anyhoo, I'm-a name this little guy Murray. Looky - he looks so comfy sitting in his bathtub...


Now, I'm planning on making pot pie out of Murray, and that starts with a good chicken broth. Of course, I could have just grabbed a carton of the stuff while I was at the store scoping out meat specials and on-sale leftover Halloween candy, but where's the fun in that? I'll just make my own, and cook my chicken while I'm at it.

Roll call! Onions and garlic?


Here!

Other aromatics?


Here! Oh, hey, even Parsnip made it. How's it been, man? Really? Man, I told you that bitch was crazy. You're better off, trust me.

Oh, right. Sorry. Herbs and spices?


Here! Peppercorns, you brought your Chinese cousins? Wicked. Everybody into the pot.


At this point, you people know the drill. Add a gallon of water to the mix:


(No, I'm not so snooty as to use spring water for this, this is just easier than refilling my measuring cup a couple of times. Also, easier to photograph.)

Set on stove. Bring to a boil, then simmer for four hours.

We'll check in on little Murray then, won't we?

1 comment:

zack said...

Jesus get some real carrots!