Wednesday, July 9, 2008
I'm sort of embarrassed about posting this video, but after I shot it, I couldn't resist. I sound like such a freak. I'm pretty sure I don't sound like that normally.
Anyway, I happened to be preparing tinga, which I've described before, and thought it might be a good opportunity to talk about stock. I know the thought of making stock from scratch can feel like a lot of work. But making stock really is as simple as throwing chickens in a pot, covering them with water, and letting them simmer for a few hours. Additions such as onions, carrots, celery, bay leaves, peppercorns, etc., of course, enhance the flavor of the stock, but if you don't have them or don't feel like adding them, it doesn't matter. The gelatinous stock shown in the video was prepared with nothing more than chickens and water.
Let me tell you about this dish. I learned how to make it from a woman named Patricia who I worked with at Fork back in Philadelphia. Patricia often prepared tinga — chicken stewed with onions, tomatoes and chipotle in adobo sauce — for the "family meal" and served it with rice or soft tortillas. It's incredibly delicious over crispy tortillas, too, served with a poached egg on top.
This recipe calls for one chicken, but it can be easily doubled. (Tinga freezes well — I have quarts of it ready to be thawed at a moment's notice.) You also can make chicken stock with the carcass: After you pull off all of the meat, put the remaining bones back in the poaching liquid and let the mixture simmer for another couple of hours.
Chicken, pulled from its bones after simmering in water for about an hour.
Cilantro, soaking to remove dirt.
Chicken carcasses in water ready to be simmered.
Fat, scraped from a quart of chicken stock after sitting in the refrigerator overnight.
Stock, fat removed, ready to be frozen.
1 3-4 lb. chicken
1 tablespoon olive oil
1 white onion, sliced
1 small can chipotles
in adobo sauce
1½ cups canned crushed tomatoes
2 cups chicken stock, low-sodium or homemade
kosher salt to taste
1 bunch cilantro
1. Place chicken in a large pot and cover with cold water. Bring to a boil, reduce the heat so the water just simmers, and cook for 45 minutes. Turn off heat and transfer chicken to a large bowl to cool. When chicken is completely cool, remove the meat from the skin and bones, and place in a clean bowl. (Place bones and skin in a pot, cover with water, and let simmer for several hours. Strain, and transfer the stock to plastic storage containers. Refrigerate overnight. The following day, scrape off the fat and discard. Freeze stock.)
2. In a medium-sized soup pot add the oil and place over medium heat. Sauté the onion over medium heat until slightly caramelized, about 5 minutes. Add 3 of the chipotles and 1 tablespoon of the sauce from the small can of chipotles (or, if you like spice, add the whole can as I did).
3. Stir for one minute until the onions are nicely coated in sauce, then add the tomatoes and chicken stock. Season with a pinch of salt, then add the chicken meat to the pot, breaking up the big chunks as you add the meat.
4. Bring the liquid to a boil, reduce heat and simmer mixture very gently for 30 minutes. Coarsely chop the cilantro, add to the pot and stir to incorporate. Taste mixture, add more salt if necessary. Can be made a day ahead. To reheat, simmer mixture very slowly adding chicken stock if liquid becomes too thick.
Onions and chipotles cooking before the chicken, stock and tomatoes are added.
Posted by alexandra's kitchen at 6:50 AM