sarah: (taste)
[personal profile] sarah
* spatchcocked turkey
14lbs, from Eddie's. Forgot to ask for the backbone for gravy, so cut off the wing tips and used those. Turkey was perfect, and gravy was spectacular.
* Parker House rolls
* Hasselback potato gratin
* sweet potato casserole, using Kenji's mashed sweet potatoes as the base, and Grandmom C's pecan topping
* stuffing, from D's mom's recipe, but prepared in the slow cooker
* roasted cauliflower with pine nuts & raisins (omitted capers)
* canned cranberry sauce
* Fordhook lima beans
* corn

appetizers included Arie's stuffed mushrooms, a cheese platter with figs, and a veg platter with these three dips:
* green goddess, subbing fish sauce for the anchovies
* ranch
* blue cheese dip
sarah: (craving)
[personal profile] sarah
Note: proportions are for a 3 qt slow cooker

a rotisserie chicken carcass
medium onion, cut into chunks (don't bother to peel)
2 carrots, cut into chunks
2 celery stalks, cut into chunks

optional:
1-3 cloves of garlic, smashed
bay leaves, thyme, sage, etc.

Dump carcass into slow cooker, and surround with chunked vegetables (and herbs, if desired). Fill to brim with water. Cook on low overnight (8-12 hours).

Remove veg and chicken chunks with tongs or a slotted spoon, then ladle/pour the liquid into a bowl lined with cheesecloth (or a strainer lined with a coffee filter). Makes about 1.5-2 qts stock.

After refrigeration, the fat will congeal on the surface and can be removed with a spoon. The stock itself will (hopefully) become jello-like, thanks to the gelatin in the chicken bones. Use within 3 days, or freeze.

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Faultless Recipes: Food from the Faultless Pajama

July 2016

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