Tuesday, November 3
Chicken Pot Pie, Part One: The Brothening, Part Two: Extrication at Dusk
Just a little side note 'bout little Murray - he likes to float. So how do I keep him submerged?
That's right, a small glass bowl will do just fine. Really, any heat-resistant ceramic or glass thingamajig will do. It's not like the stock's at a rolling boil; it's at around 185 degrees or so.
So it's been four hours now. Let's see how ol' Murray's doing.
Hmm. Doesn't look so appetizing, does it? Well, it's not supposed to. After all, we just boiled all the flavor out of a chicken and two pounds of his vegetable friends. Well, maybe not all the flavor, but certainly most of it. The smell, though... mmph. It's serious.
Since we need the meat for the pot pie tomorrow (really, it's the only part of Murray that has any flavor left), let me extricate Murray...
...and pull out the leftover vegetation.
See why I used a pasta strainer pot thing stuff pants? Now, with one fell swoop, I am left with a pot full of liquid chicken.
Okay, that's enough work for today. Let's take a minute and see what we've produced here, shall we? We have:
Three pints of shredded chicken meat. One quart white, one pint dark.
A little under a gallon of chicken stock. And, last, but not least...
A wee bit of schmaltz. Measuring cup says 1/3 cup, and I'm not about to argue. Pyrex is a tough debate opponent.
Well, that's all for tonight. See you tomorrow, kids!