Chicken Broth

Freshly made chicken broth in this version has no salt,
and is flavored with our favorite herbs and vegetables.

The amazing thing about buying a whole chicken is all the ways that you can use it.  This five-pound bird gave me eight cups of delicious broth and eight cups of shredded chicken which I promptly froze in airtight containers for later suppers.  Previously, I published a chicken noodle soup recipe which is an obvious way to use the broth and chicken.  Son #3 is a whiz at making crepes so that is one way to use up the chicken.  Enchiladas is another.  Martha Stewart has an amazing chicken enchilada recipe with spinach, onions, herbs, and sour cream that is to die for.  Chicken salad made a variety of ways such as curried, Waldorf style, or for a sandwich, offers another option.  Boil up some pasta and toss in cooked chicken and jack cheese for a quick meal for kids.  You get the idea.  Versatile and inexpensive, boiling an entire chicken is something every cook should know about.  In the following recipe, all ingredients are approximate.  Use your judgement.  For example, if you don't like carrots, don't add them in.

prep and cook time:  about 1-1/2 hours

10-12 cups water, to cover chicken in the pot
2 large celery stalks, rinsed and sliced
2 large carrots, peeled and sliced
2 shallots, chopped
2 large cloves garlic, chopped
1/2 onion, peeled and chopped
1 whole chicken
Big handful of rinsed and crudely chopped parsley
A couple twists of ground pepper
Salt to taste, optional

a mix of chopped vegetables is the beginning

Add all ingredients to a large stockpot. If you are salt sensitive, don't add the salt.  Bring to a boil and then reduce to a simmer for at least an hour or until the chicken is cooked through.  I don't usually cover this while it is cooking and add more water as needed to cover the chicken.  However, other friends put a lid on their pot and the cooking time seems to move along faster.  It is your choice.  The smells in the kitchen are very homey either way.

not exactly pretty, but underneath it all is tender, moist chicken meat

Once the chicken is cooked through, remove it from the broth and let cool.  When cool enough to handle, discard the bones and skin and package the chicken for future meals.

I purchased this mesh sieve from Target, but any similar one will do

Pour the broth through a fine sieve into a large bowl to remove remaining small chicken pieces and vegetable debris.  If you prefer a clear broth, pour it through cook's gauze to filter out the finer residues.

Freeze portions of the broth as you desire and use up fresh broth within five days. 

If anyone has ideas for using left-over chicken, let us know! 

- Kim Fielding

Red Rice Salad with Pistachios

Red rice, cauliflower, pistachios, currants and spices provide
an exotic blend for this entertaining-worthy dish.

The New Whole Grains Cookbook, by Robin Asbell, has been around since 2007.  However, it never ceases to amaze me how we don't tire of her recipes.  As more of us seek ways to bring whole grains into our lives and push white processed grains and non-nutritious foods out, this beautiful and informative book offers a plethora of ways to do just that.

Red rice salad may be served hot or cold.  We find that it is a little sweet, a little tangy, and delicious prepared in advance making this a bonus for the cook (and the leftovers are great).  Red rice is available at Trader Joes and other grocers.

serves:  6-8                    prep time:  5 minutes
                                     total cook time:  50 minutes

1 tablespoon canola oil
1 tablespoon chopped fresh ginger
1 tablespoon brown mustard seeds
1 teaspoon turmeric
1/2 teaspoon chili powder

2 cups water
1 cup red rice
1 medium carrot, sliced
2 tablespoons brown sugar
1/2 teaspoon sea salt
2 cups cauliflower florets
1/2 cup dried currants
2 tablespoons lemon juice
2 scallions, sliced
1/2 cup pistachios
 

In a 2-quart pot, heat the oil and add the ginger and mustard seeds.  When you can smell the ginger and the mustard seeds start to pop, add the turmeric and chili powder and cook a few seconds more.  Add the water, rice, carrot slices, brown sugar, and salt, and bring to a boil.  Reduce heat to low and cover.  Cook for 35 minutes.  When the timer goes off, quickly put the cauliflower florets and currants on top of the rice, replace the lid, and cook for another 10 minutes.  Remove from the hot burner and let stand, covered, for another 5 or so minutes.  Stir in the lemon juice and place in a serving bowl.  Top with the scallions and pistachios to serve.

Considering 8 servings per batch, this recipe offers 165 calories, about 3 g fiber, and almost 4 g protein.  Additionally, there is abundant manganese and a huge serving of other minerals and vitamins.  Manganese is important for brain and neural functions and helps to fight free radicals which can damage cell membranes and DNA.  Manganese is present in whole grains, nuts, and seeds so those who eat these foods should not be deficient.  However, as much as 37% of our population may be deficient in this mineral because they don't eat enough of these foods.

- Kim Fielding

Raw Asparagus Salad

Raw asparagus ribbons with arugula and
toasted hazelnuts.

I never thought of raw asparagus as being appealing.  This salad totally changed my mind and is my current favorite.  Looking for something new and different for Easter holiday side dishes, this salad fits the bill.  Easy and quick - my kind of cooking!

I found this recipe on the Whole Living website via My New Roots blog written by Sara Britton.  Martha Stewart has Meatless Monday recipes on her site.  Check both of these out - you won't be disappointed.

serves:  6                    prep time:  15 minutes

1 bunch asparagus, woody stems snapped off
2 cups arugula
1/4 cup hazelnuts, toasted and chopped

Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 shallot, minced
Salt and pepper to taste

Using a carrot peeler, peel the asparagus stalks into ribbons.  Cut the remaining tops lengthwise into halves.  Place in a bowl with the arugula and hazelnuts.

I left the skins on the hazelnuts and toasted them in
a skillet.  Crudely chop them for the salad.

Prepare the dressing.  Add enough to moisten the salad.  Enjoy. 

The original recipe suggested adding Pecorino Romano for serving if you wish to try that.  I make my salad dressings in a jar with a lid for easy mixing.  Just shake and go.

Calories for one serving are about 85.  In addition to vitamins, you will receive about 15% of your RDA for iron.  Eaten raw, asparagus has special properties to boost our immune system and help protect against cancer.

- Kim Fielding