For those of you who have partaken in the exquisitely brined and smoked whole chicken we craft for you here at Aarons Barbeque there is an added bonus you can take advantage of. Once you have devoured the succulent chicken from the bones, the smokey reminents of that chicken still have a culinary present to offer. Its Winter time and in my house we make lots of soups, chilies, and braised meat dishes when it's cold outside. These recipes always call for a meat stock which is a rich flavorful broth. A smoked chicken stock is that je ne sais quoi, special ingredient utilizing it's natural smokey flavors that will make you a culinary hero in the eyes of your friends and family. A well built house is made from an amazing foundation and stocks are the equivalent of that to the dishes we produce in a professional restaurant kitchen. I use this stock to make an amazing winter chicken and vegetable soup and I have included the recipe here for you to try. The stock recipe can be made ahead of time and the flavorful broth can be frozen for future use. It is a game changing ingredient to have on hand.
Smoked Chicken Stock
Yield 4 liters
For bones from each smoked chicken use 4 Liters of water
2 large carrots
3 stalks celery
1 large onion about 340 grams trimmed, peeled and quartered
1 half head of garlic does not need to be peeled about 130 grams
1 teaspoon salt
3 bay leaves
4 allspice berries
1 teaspoon black peppercorns
➤In a large stock pot 6-8 Liter add the oil and let it heat up. Add the carrots, onion, celery and garlic. and sauté while stirring with a large spoon.Let the vegetables sweat and brown only a bit before adding the rest of the ingredients.
➤ Add the chicken bones, the water, salt, bay leaves, allspice berries and peppercorns and bring to a boil and reduce to a gentle simmer.
➤ Skim off the initial foam that rises to the top.
➤ Let Stock gently simmer for 2 -2.5 hrs. do not let the water level reduce too far. Add by the cup, water back to the level just under the bones if needed.
➤ While hot strain stock through a sieve. Let cool and refrigerate or freeze until needed for your favorite recipes that can use a splash of smokiness.
Country Style Chicken Dumpling & Winter Vegetable Soup
Yield 6-8 servings
3 liters of smoked chicken stock
3 tablespoons grapeseed or other vegetable oil
2 medium yellow onions diced
3 medium carrots diced
3 turnips white or purple peeled and cubed 1 cm x 1 cm
6 cloves of garlic sliced thin
500 grams white cabbage cut into 1 cm x 1cm pieces
1 bunch Swiss chard leaves and stems cut into 1 cm pieces
1 bunch black kale leaves cut into 1 cm pieces
1 cup cooked drained beans such as Navy, Great Northern, Cannellini or Scarlet Runner beans
3 sprigs fresh thyme tied up for easy removal later or just the picked leaves
Coarse Atlantic sea salt & black pepper to taste
Chicken dumplings
600 grams ground chicken pargit (Turkey will also work)
1/2 cup small diced onion
1/2 tablespoon granulated garlic
1/8 cup firm packed parsley leaves chopped fine
1/3 cup of panko bread crumbs
1 egg
2 teaspoons fine salt
1 teaspoon black pepper
For the Soup
➤In a large 4-6 Liter pot heat the oil on a medium flame and add the onions, carrots, turnips, garlic & cabbage and stir while cooking until the vegetables sweat and the onions become translucent approximately 10 -15 minutes.
➤Add the chard, kale, the cooked beans, and thyme and stir into the sweated vegetables. let cook until greens are wilted
➤ Pour over the smoked chicken stock and bring to a simmer. Adjust the salt and pepper of the soup by taste. Let simmer for at least 45 minutes until all the root vegetables are tender.
For the Chicken Dumplings
➤in a mixing bowl add all the dumpling ingredients and with a gloved hand whip together until thoroughly mixed.
➤Spoon the rest of the dumplings in to the soup, make sure it is on a gentle simmer and cover the pot. Let cook for approximately 10 more minutes or until dumplings are completely cooked. .
➤Spoon the rest of the dumplings into the soup and make sure it is on a gentle simmer.
Cover the pot and let cook for approximately 10 more minutes or until dumplings are completely cooked.
Make it a real hearty winter meal and serve with freshly toasted garlic bread croutons.
Enjoy!
Chef Todd Aarons
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