SIMPLE CHICKEN STOCK

Here's a simpler, quicker method for chicken stock that's ideal when you're gripped by a lurgy and want chicken soup, now!

Simple Chicken Broth

...or definitely not tomorrow.  It's also great for any simple no-fuss chicken stock that doesn't require much shopping.   

It only takes a couple of hours rather than overnight. Though not as intense as conventional chicken broth and lacking the jellied texture of slow-cooked broths, it's flavourful and chock-full of vitamins and protein.  

This is the time to use chicken pieces (save your bones for the slow-cooked overnight broths) and to use veg in your fridge that you haven't had a chance to get to. 

Smaller pieces of skinless chicken are best; drumsticks rather than a whole bird.  (Carefully) slash the flesh with a sharp knife to allow their flavour to penetrate the stock.  Wings are ok if you don't mind the fat from them.  

Here's what 67 used 'cause that's what was available in the fridge but you can ring the changes:

3-4 drumsticks, onions, carrots, celery stalks and fronds,  spring onions (shorn of dried leaves and bottoms), mushrooms, cauli leaves (from an organic cauli that 67 wanted every last drop of vitamins of minerals from), mushrooms, garlic cloves, fresh ginger, radishes  

The only four things that are essential are: onions, carrots & celery (also called 'mirepoix', the trio of basic aromatics for soup & casseroles) plus fresh chicken.  If you're feeling poorly, a good sized piece of fresh ginger (1 1/2 inches/4cm) is strongly recommended.

What's not in the photo but could easily be included or replace the other veg are: tomatoes (with bad bits cut out), broccoli, cauliflower, potatoes, green beans, courgettes etc...Almost any veg can go in but do your basic cleaning: roots topped and tailed, any bad/soft bits taken out, mushrooms peeled and de-stemmed if necessary; thick broccoli stems peeled etc   

For quantities, 67 suggests: 3-400gm chicken, 500gm veg and 2-3 pints water (it doubles nicely).  Add a bay leaf and some parsley stems if available.  The liquid should cover the mix by an inch.   Partially cover the pan and turn heat to high.

Bring to the boil; allow boil at full stretch 5 mins, skimming off the film of fat & other impurities that will rise to the surface:

Skimming off impurities 

Reduce heat to med-high (where 6 is the maximum, then 4); the mixture should be bubbling gently but not furiously.  Partially cover with lid; leave for 2 hours, checking that the bubbling continues.  If not, return to a full rolling boil and turn heat back down to med high.

When 2 hours is up, taste.  You may feel an extra half hour of cooking or an additional cup of water is necessary.  If you like the flavour, strain the contents through a sieve into a container.  Remove flesh from drumsticks and set aside.  Discard the bones & veg.  

Season before consuming.

Tips:

• all the flavour may have been boiled out of the chicken flesh but it can still be used for sandwich or pie fillings 
• An even simpler, easier broth can be achieved by poaching a chicken. See (Asian) Poached Chicken.  This requires a good quality chicken, fresh ginger and spring onions.

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

PINCHITO TAPAS, A La Espagne, prepare ahead, low-cal

These popular Arab inspired Spanish tapas will easily translate to substantial  appetisers...                                                               

Home-made Spanish Pork Pinchitos, Arab inspired tapa
'Lovely, really good' 'Very nice.' Tasters

Ideally, these boldly flavoured tender cubes of meat would be eaten on a hot summer night with the sound of the Mediterranean in the background and the scent of wild thyme drifting through the darkness.

But...

Against a backdrop of Christmas lights - even if snow is swirling outside - these pinchitos will do, very nicely indeed, as a tasty snack with a glass of wine or  authentic sangria.   

The pork should be prepared a good 24 hours ahead to allow the simple marinade to permeate and tenderise the meat.

Pork shoulder (wallet-friendly) or fillet is traditionally used in Spain.  Cumin, coriander and paprika are the usual trinity of spices used; saffron and turmeric also appear but in the interests of simplicity and cost do not appear here. 

There is some dispute over whether pork fat should be left on the cubed meat.  Dieters and anyone with fat/cholesterol problems should definitely remove fat.  But if the budget stretches to organic pork and there are no health issues, the fat will add a lovely layer of flavour and moistness.  

Pork can be replaced with chicken breast or lamb (the Blogger has only tested pork).  

Cost: £2.50-4
Makes: 24-30 cubes

Ingred:
  1 lb/1/2 kilo pork

  1/4 tsp dried cumin 
  1/2 tsp dried coriander
  1 tsp smoked paprika
  2 med cloves garlic, finely grated
  1/2 tsp oregano 

  juice & zest of half a lemon 
  3 tbsp good olive oil
  Pepper & salt

  lemon wedges

  cubes of fresh wholemeal bread
   
Method:

1. Remove fat from pork (unless it's organic); cut into bite sized cubes (1.5inch/4cm)
2. Rub meat with spices
3. Combine rest of ingred; pour into a sealable plastic bag; add pork cubes.  Marinade 2 -24 hours (fillet will need the least marinading time) in the fridge
4. When ready to serve, place meat on skewers setting marinade aside (wooden skewers should be soaked overnight in water) 
5. Grill or bbq 10 mins, tuning frequently to prevent burning; if baking, cook in centre of oven at 200c 5-7mins, turning at least once and brushing with marinade. (If pinchitos are still pink in the centre, they need more time)
6. Serve with lemon slices alongside cubes of crusty French bread and plenty of serviettes

Comments:
'Flavour is lovely; they're really good.' Political Agent
'Very nice; I like the fact the meat has some springiness.'  Wonder Woman Office Organiser

Tip:

Try not to overcook these; they will be very dry

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.