Quick Chicken Stock (an LSCDL recipe)

[Guest guest]

Quick Chicken Stock

(an LSCDL recipe)

Sometimes we need stock and don’t have time for the 5-6 hour

simmer which makes the classic stock so good.

1 tablespoon oil

1 medium onion, chopped

1 carrot, chopped

2 ribs celery, chopped

Parsley stems (about half of the stems from one bunch)

2 bay leaves

4 pounds whole chicken legs or backs and wings, cut into 2-inch pieces

2 quarts cold water

Heat the oil in a large stockpot over medium-high heat. Add the onion;

sauté until colored and softened slightly, 2 to 3 minutes. Add the celery

and carrot and cook until the celery has begun to get tender, another 3-4

minutes. Transfer the mixture to a large bowl or

platter[1].

Sauté the chicken pieces a few at a time, lightly browning both sides.

Transfer the cooked chicken to the bowl with the vegetable mixture.

Return the vegetables and chicken pieces to the pot. Reduce the heat to

low, cover, and cook until the chicken releases its juices, about 20

minutes.

Increase the heat to high, then add the water, salt (optional), and bay

leaves. Bring to a simmer, then cover and reduce heat so the stock just

barely simmers. It will take about 30 minutes for it to become rich and

flavorful.

Strain the stock and discard the solids[2]. If you are going to reduce

the stock to one-quarter volume for condensed stock, do so now. Cool the

stock in a sink filled with cold water. Refrigerate until cold, then skim

off the fat.

Pour reduced stock into ice cube trays and freeze, then store cubes in

zip top bags. If you do not choose to reduce it, freezing in 1, 2, or 3

cup snap top containers and freezing is helpful. That way, you only have

to defrost what you actually need for a recipe.

Stock keeps in the refrigerator up to 2 days, and in the freezer for 6

months.

Makes about 2 quarts of unreduced stock.

[1] I personally prefer a large meat platter or even

a cookie pan, as it allows me to put the vegetables aside, and then stack

the chicken on top of it as the pieces are browned.

[2] I usually use chicken leg quarters. I remove them, pull the meat and

skin off, and, if I'm going to simmer the bones more, put the bones back

in the broth with a spoonful of lemon juice or white vinegar, to simmer

for awhile more. If I am making chicken soup and not stock, I remove the

meat from the bones, chunk the meat, and add it back to the soup. Chicken

skins can be laid out on cake cooking racks over a cookie sheet and baked

at 300F for one hour to make crispy, crunchy treats later in the

diet.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

Marilyn, what does Lagniappe mean or is it a name?

Thanks for the great recipes!

Debbie 40 cd

>

>

> Quick Chicken Stock (an LSCDL recipe)

>

> Sometimes we need stock and don’t have time for

> the 5-6 hour simmer which makes the classic stock so good.

>

> 1 tablespoon oil

> 1 medium onion, chopped

> 1 carrot, chopped

> 2 ribs celery, chopped

> Parsley stems (about half of the stems from one bunch)

> 2 bay leaves

> 4 pounds whole chicken legs or backs and wings, cut into 2-inch pieces

> 2 quarts cold water

>

> Heat the oil in a large stockpot over medium-high

> heat. Add the onion; sauté until colored and

> softened slightly, 2 to 3 minutes. Add the celery

> and carrot and cook until the celery has begun to

> get tender, another 3-4 minutes. Transfer the

> mixture to a large bowl or platter[1].

>

> Sauté the chicken pieces a few at a time, lightly

> browning both sides. Transfer the cooked chicken

> to the bowl with the vegetable mixture. Return

> the vegetables and chicken pieces to the pot.

> Reduce the heat to low, cover, and cook until the

> chicken releases its juices, about 20 minutes.

>

> Increase the heat to high, then add the water,

> salt (optional), and bay leaves. Bring to a

> simmer, then cover and reduce heat so the stock

> just barely simmers. It will take about 30

> minutes for it to become rich and flavorful.

>

> Strain the stock and discard the solids[2]. If

> you are going to reduce the stock to one-quarter

> volume for condensed stock, do so now. Cool the

> stock in a sink filled with cold water.

> Refrigerate until cold, then skim off the fat.

>

> Pour reduced stock into ice cube trays and

> freeze, then store cubes in zip top bags. If you

> do not choose to reduce it, freezing in 1, 2, or

> 3 cup snap top containers and freezing is

> helpful. That way, you only have to defrost what

> you actually need for a recipe.

>

> Stock keeps in the refrigerator up to 2 days, and in the freezer for 6

> months.

>

> Makes about 2 quarts of unreduced stock.

>

>

> [1] I personally prefer a large meat platter or

> even a cookie pan, as it allows me to put the

> vegetables aside, and then stack the chicken on

> top of it as the pieces are browned.

>

> [2] I usually use chicken leg quarters. I remove

> them, pull the meat and skin off, and, if I'm

> going to simmer the bones more, put the bones

> back in the broth with a spoonful of lemon juice

> or white vinegar, to simmer for awhile more. If I

> am making chicken soup and not stock, I remove

> the meat from the bones, chunk the meat, and add

> it back to the soup. Chicken skins can be laid

> out on cake cooking racks over a cookie sheet and

> baked at 300F for one hour to make crispy, crunchy treats later in the diet.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

I'm not Marilyn, but I can explain a little about Lagniappe (pronounced lan-yap). It's a beautiful concept deeply engrained in the New Orleans culture. I believe the word itself is french in origin and means "a little something extra" Years ago if you bought something, the store owner would often throw in a pack of gum or something extra to express his appreciation for your business. That token gift was called Lagniappe. In today's big box world of corporate giants, the stores don't practice it much any more, but folks in that wonderful city of New Orleans often give "a little something extra" in whatever they're doing.

Marilyn is a perfect example of this. She gives so much of herself to this group and to the pecanbread site. Her long hours at the pc and constant posts to offer great wisdom and advice above and beyond the call of duty is clearly a gift of love - Lagniappe!

It looks like Louisiana SCD Lagniappe may be the name of Marilyn's coobook we've all been waiting on

Thank you Marilyn!

To: BTVC-SCD Sent: Wed, January 27, 2010 10:07:26 AMSubject: Re: Quick Chicken Stock (an LSCDL recipe)Marilyn, what does Lagniappe mean or is it a name?> Recipe from Louisiana SCD Lagniappe (forthcoming)

...· ´¨¨)) -:¦:-¸.·´ .·´¨¨))((¸¸.·´ ..·´ -:¦:--:¦:- ((¸¸.·´*

P.S. PLEASE PRAY FOR AVALON! Surgery is today!

She's a beautiful 6 year old leukemia survivor fighting the long-term effects of her treatment. She smiles and plays through the constant pain of a thousand migraines every day. Avalon is scheduled to have her 8th brain surgery Wednesday for cerebri pseudotumor. This will be her 3rd brain surgery in 4 months. This operation is terrifying but they've run out of options. Please keep Avalon, her family and her surgeon in your prayers.http://www.caringbridge.org/visit/avalonhavanFeb 1st is "Wear Yellow for Avalon" day.. facebook event hosted by her big sister.http://www.facebook.com/event.php?eid=260428611087 & ref=mf

[Guest guest]

At 10:07 AM 1/27/2010, you wrote:

Marilyn, what does Lagniappe

mean or is it a name?

" Lagniappe " is a New Orleans term for " a little bit

extra, " sort of like a " baker's dozen. "

http://en.wikipedia.org/wiki/Lagniappe

So, I work on Louisiana-style SCD... and then some!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund