Peach Risotto

I have been making a lot of roasted chicken. This leaves me with all the bits you don't eat that I make into broth. So, what better to make from stock than risotto? I'll tell ya: Peach Risotto.

Stuffed chicken thighs

Had a first go at chicken thighs stuffed with a spinach parmesan stuffing.

Overall, I liked how the chicken turned out. It produced a lot of sauce, so it would have been good to serve over something that could use the sauce (rice, pasta, steamed veggies, ...).  I also think it would have presented better sliced in 3 or 4 slices to show off the stuffing.

Roast chicken

I got a nice looking whole chicken roaster from Natures. I don't recall ever actually roasting a chicken so I decided to try an simple whole roast chicken recipe.

I coated the raw chicken with a mixture of salt, sugar, and Powder Douce.
I let that rest in the fridge for a day.
Then stuffed the cavity with 5 crushed garlic cloves and 5 sprigs of fresh rosemary from the garden.
And roasted in a preheated 500 degree oven for 15 minutes.
Then down to 450 for 15 minutes.
There were no drippings to speak of. so after about 15 more minutes at 425,
I basted with 1 Tbs of melted butter.
Then 15 more minutes.
The temp probe wasn't up to 180 yet, So it took 10-15 more minutes for the temp to read 180.
Then out of the oven to rest for 20 minutes.

After removing the wings, I cut it in half lengthwise and served each half on a plate.
That was a lot of food!
We ate most of the white meat, but ended up not touching the thighs and drumsticks.
We took the meat off them and put it in the fridge for tomorrow.

With the carcass I am working on stock, based loosely on an Alton Brown recipe.

Turkey soup with potato and apple

We had some family visit that brought us a turkey carcass (i.e., the leftover bits after carving a cooked turkey). It is not everyone that knows us well enough to know that a turkey carcass would make a lovely host gift. It wasn't half an hour before I had some turkey stock simmering away.

The Stock
In a large pot, pour a little olive oil and over medium heat cook until soft

• One onion hacked up

Then add .. 

• Four ribs of celery coarsely chopped

Meanwhile, use a mighty cleaver (or poultry shears) to cut apart the turkey carcass and cut through the bones exposing the yummy marrow bits inside. Reserve any large hunks of meat for use later in the soup.

• Add the turkey bones and cook until some browning has happened

Add enough hot water to cover (about 8 cups), bring to a boil then simmer until it be enough. 

Strain. Pour into mason jars, cool, then refrigerate. 

It made three mason jars of stock.