Friday, October 2, 2009

Inspired to come back-----

I just received an email from someone who must not know that I love food. It contained the most horrible recipe for chicken chili I've ever seen. Bland, colorless, silly.

So I wrote mine down.

Here it is:

To get really good chicken meat and stock:

Get this stuff out of your fridge and cabinets:
A chicken
Bay leaves
Black peppercorns
Sea salt
A big stock pot
A strainer
Some little containers for freezing the leftovers
Saran wrap
Ziploc baggies for the freezer

Rinse a whole (not frozen) organic chicken well. Put it in a big stock pot. Cover it with water. Add one roughly chopped celery stalk, one roughly chopped onion, and one roughly chopped carrot. Bring water to a boil. Add 3 bay leaves, 4-5 black peppercorns, 2 T coarse sea salt. Reduce to simmer and cover with a tight fitting lid. Leave it alone for 2 hours. Remove the chicken (carefully!) from the broth. It should be falling apart. Cover lightly with foil and let cool. Turn the heat up on the remaining liquid and boil for 10-15 minutes. Strain out the vegetables and peppercorns. Reserve 5 cups of the liquid and after the rest has cooled, pour it into single serving sized containers and freeze for another use. Remove the meat from the chicken. Wrap the white meat tightly in saran wrap and then put it in a freezer safe Ziploc baggie. Label and store in the freezer for another use. Chop the remaining brown meat coarsely. Put the bones in a big Ziploc baggie and freeze. You can roast the bones and make stock another day.

Put the 5 cups of stock and the brown meat in the fridge if you are making the chili within 2 days.

To make the chili:

Get this stuff out of your fridge and cabinets:
Canola oil
3 onions
A garlic bulb
Jalapenos or Serrano peppers or a small can of diced green chili’s
Chili powder
Soy sauce
Ground black pepper
2 cans of white beans
5 cups of the stock you just made
The brown meat from the chicken
Fresh cilantro
A little bit of red onion

Add 2-3 tablespoons of canola oil to a medium sized stock pot and brown 3 diced onions, 9 minced garlic cloves, 1-2 jalapeno or Serrano peppers and one diced stalk of celery. Add 3 T ground cumin, 3 T chili powder, 1 tsp soy sauce and ½ tsp ground black pepper and stir it all together. Cook 10-15 minutes. (Adding the seasoning to the vegetables as they are browning toasts the spices. This is really important for flavor development.)

Add the five cups of stock to the vegetables and stir well, scraping the brown bits off of the bottom of the pan. Bring mixture to a simmer. Add 2 cans of rinsed, drained white beans, and the chicken meat. If you don’t have fresh hot peppers on hand, add a small can of diced green chilis. If you like a decent amount of heat, or to add a smoky component to the dish, add one minced chili pepper in adobo sauce.

Bring the entire mixture to a simmer for 10-15 minutes and serve with warm crusty bread. Garnish with fresh chopped cilantro and finely diced raw red onion.

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