Sometimes you have to prepare in order to improvise. That means having super good ingredients on hand so that you can use them when you need them. This may be an improv kitchen, but it doesn't mean that there isn't any "slow food" being prepared in here.
Say you are in the mood for some comfort food, something simple, filling and, of course, healing. Homemade chicken stock has been shown time and time again to have mysterious healing powers. Don’t be overwhelmed by the thought of making your own homemade chicken stock. It can be done easily and if you combine the making of a large vat of stock with the poaching of a whole chicken, you will have the makings for several meals and a bounty of stock you can keep in your freezer until you need it. A cooking secret of so many really good soups and other recipes is to use homemade stock. It’s the difference between homemade or store bought anything in the kitchen. It just tastes better!
So how do you do it? Well, first of all, be prepared to hang out and relax for a while, because it takes a while to cook and you don’t want to leave it unattended for too long. Then put some nice music on - something that makes you smile and get out your large stock pot. I was listening to bluegrass music by Gillian Welch http://www.gillianwelch.com with a voice so beautiful it can make me cry.
Poached Chicken/Chicken Stock
1 3 – 4 lb whole chicken
32 oz chicken stock, preferably organic (this makes your stock richer with flavor)
3 – 4 large carrots, peeled
3 - 4 large stalks of celery, leaves included if possible
1 large white onion, quartered
2 - 3 whole garlic cloves, peeled
2 teasp kosher salt
6 - 10 peppercorns
1 large sprig of fresh parsley
1 bay leaf
Cold water to cover chicken
Wash chicken inside & out and pat dry (feel free to use the neck but not the other giblets for this stock). Place chicken in pot and add cut vegetables and spices. Add chicken stock and enough cold water to cover chicken. Turn heat on to high and bring to a low boil for a minute. Reduce heat down to low and cover. Cook for approximately 45 minutes to an hour. Your kitchen should smell pretty good by now! Turn off heat and cool stock and chicken until it can be easily handled, about an hour.
Remove chicken from stock and set aside. Remove solids from stock with a slotted spoon or strain out and discard, leaving a clear stock for use in soups and other recipes. Freeze stock in smaller containers for future use.
Remove chicken meat from skin and bones and store in a few smaller containers for future use. Poached chicken may be used in many recipes such as chicken soup, stew, salad, quesadillas, Asian dishes, and whatever you can think of. It’s low in fat and already cooked so it makes a great ingredient to keep on hand for making quick meals.
Healing Chicken Noodle Soup
If you truly believe in the healing power of certain foods, you will want to try this recipe. Even if you don’t, well, it’s simply the most delicious chicken noodle soup I’ve ever tasted.
6 cups homemade chicken broth
3/4 cup uncooked noodles
1 large carrot, peeled and sliced
1 large stalk of celery, sliced
1 cup cooked chopped chicken
1 sprig fresh dill (or 1 teasp dried dill will do), parsley could also be used
1 tblsp fresh squeezed lemon juice
kosher salt and fresh ground pepper to taste
Place stock in large, deep saucepan and heat on medium high to near boiling. Turn down heat and add in the noodles, carrots and celery, cooking all until tender, about 20 minutes. Add the cooked chicken and heat for about another 3 minutes until hot. Finally, add the salt, pepper, lemon juice and dill, garnish and serve.
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