Poached chicken -- Kitchen style

Image courtesy Creative Commons 

Poaching chicken is a wonderful way of cooking chicken that keeps it moist and flavourful. We use poached chicken a lot here in the Kitchen when we are catering events. The meat can be used in sandwiches, soups, casseroles, salads or sliced by itself. This recipe gives a delicate flavour to the meat. 

Most important -- don't throw out that cooking liquid. This is an extremely flavourful soup base. Freeze it in gallon sized freezer bags and use for soups or stews. We always keep 4 or 5 litres of it on hand at all times because once this broth is made, a kettle of fresh homemade soup needs very little work -- and about 45 minutes to the table. 

Ingredients: 

• 3-4 lb whole chicken (or chicken parts). Legs and thighs are preferred over breast meat if using parts. 
• 3 litres chicken stock (either in ready to use box or bouillon powder) 
• 1 large onion, chopped -- include the yellow skins if possible 
• 1 large / 2 medium sized carrots, scrubbed and chopped 
• 2 stalks of celery, chopped including leaves
• 2 cloves garlic chopped or 1/4 teaspoon dried garlic powder (not salt) 
• 1 bay leaf
• 10 black peppercorns 
• sprig of rosemary or 1/4 teaspoon of dried rosemary
• sprig of thyme or 1/4 teaspoon of dried thyme 
• 2 clove buds or pinch of ground cloves 
• 1-2 Tablespoons of vegetable oil for sauteing 

Directions: 

1. Using medium high heat, heat the oil in a large heavy bottom pot 
2. Add chopped onion, carrots, celery and cook for 5 minutes. Stir frequently. 
3. Add fresh garlic and stir well, cook for an additional minute. If using dried, skip this step. 
4. Add spices (powder garlic, bay leaf, peppercorns, rosemary, thyme and cloves) 
5. Place the whole chicken (or chicken parts) on top of the sauteed vegetables and add enough stock to cover half of the chicken (about mid way up the thigh). Don't cover the chicken. 
6. Bring the pot contents to a boil and immediately reduce to a slow simmer. Cover the pot. 
7. Cook for 1 to 1-1/2 hours, until meat is falling off the bones 
8. Separate the meat from the carcass, discarding bones, cartilage and skin. Reserve for later use. 
9. Strain vegetables from the remaining broth and refrigerator for a maximum of 3 days or freeze for up to six months. 

The Kitchen's Pasta Salad

Image courtesy of Creative Commons

We had several volunteers at the yesterday's Volunteer Appreciation Barbeque ask for this recipe. As promised, here it is... 

We invite you to make this pasta salad your own. Pump up the amount of chopped vegetables you use (we did!!). Take a look around the garden so see what would fit in nicely. Switch it up by using a little basil or a little dill from time to time. In the winter time, thawed frozen peas would work well. 

You may also choose to add some protein sources to this -- shredded chicken, diced ham, drained and rinsed chickpeas or black beans would all work well in this.

It's a recipe that keeps well in the fridge so make it the day before your event and give yourself more time to relax and enjoy...

Ingredients: 

3 cups dry pasta -- we used fusilli
1/2 medium onion, diced finely, about 1/2 cup
2 tomatoes chopped -- about a cup
1/2 green pepper, finely diced, about 1/4 cup
1 cucumber (seeded if necessary), chopped
3/4 cup celery, diced finely

Dressing:
2/3 cup white sugar
1/2 c vegetable oil
1/3 c ketchup
1/3 c vinegar
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika

Directions: 

1. Cook pasta is a large quantity of boiling water until tender but not mushy-- al dente as they say in Italy.
2. Drain and rinse pasta and set to cool. 
3. In a large bowl, mix sugar, oil, ketchup, vinegar, salt, pepper and paprika until thoroughly mixed. 
4. Add cooled pasta to the dressing mix and stir until pasta is coated. 
5. Add chopped vegetables and stir. 
6. Keeps in the refrigerator 3 days; bring to room temperature before serving. Remix just before serving (dressing will settle to the bottom of the bowl).