Posted on 11/29/2016 4:18:07 PM PST by Jamestown1630
Our Thanksgiving turkey turned out picture-perfect this year, thanks to my husband’s careful and devoted ministrations. I wouldn't want anything but the 'whole bird beautifulness' for Thanksgiving; but for other occasions you may want to try a boneless, stuffed turkey ‘loaf’. We happened to find a video by Chef John of ‘Food Wishes’, where he shows how to debone a turkey:
https://www.youtube.com/watch?v=q0TfYHzEOcs
If you’d like to try first with something easier, try with a chicken; the process is practically the same, and a search on ‘deboning a chicken', will bring up lots of videos, including Jacques Pepin’s, whose videos are always very clear on technique.
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A while back, I found a video on changing a duvet cover, using the 'Burrito Method'. I haven't tried this yet - my cats finally shredded my cover sufficiently that I threw it out, and haven't gotten a new one yet. But having endured several grueling experiences trying to change a cover by folding it in half and attempting to make the corners stay in their proper places, I found this intriguing. Let me know if you've tried it, and how it worked:
https://www.youtube.com/watch?v=DRPfudNNd8Y
-JT
Sounds good!
You’re thinking of the Fulton Fish Market - long gone. Of course, even when it was in Manhattan, it didn’t filter down to our local grocery stores. Went to high end restaurants, probably.
It’s fast and you could throw in some chopped leftover chicken too.
I’m always trying for the perfect chicken soup. I’ve yet to make it!!!
the best I have every made was from a rotisserie bird on our charcoal grill. I would take 2 days, strange and chill the broth overnight to remove the fat.
Sorry - strange = strain
That’s what I thought too - what they call in our Hispanic market a ‘gallina’; though that term seems to mean different things in different countries.
That’s what I did - strained and chilled.
Oh, so a Mexican grocery might carry an old hen. Good to know.
I have a question.
I’m making little chicken salad tea sandwiches for a party in a couple of weeks, and I made my canape bread this weekend and am freezing it. Then I’ll compose the sandwiches the night before.
I’ve never had a problem with the bread becoming too dry by serving time - I’m usually more concerned that the sandwiches will get soggy, which I prevent by packing them between layers of paper towels. But I’ve never made the bread ahead and frozen it before.
I’ve seen people put slices of apple in with baked goods, to keep them moist; but if I put apple slices in with my sandwiches after I make them and overnight, will they taste like apple?
Not sure it would ‘clash’ much, as the spread for the bread is a lemon-basil compound butter; but I wouldn’t want a strong apple taste.
Thanks,
-JT
I wanted to read the article about the chicken soup in the Times, but I had used up my free 10 articles. The comments are the best anyway, but I did glean from your posts what kind of chicken to use.
My Italian mother in law makes the most amazing chicken soup w/ breasts on the bone. So good.
Sounds delicious! Are we invited? Sorry I have no answer to your question, but someone on this thread definitely will. Have a great party.
I made the scratch soup in the Times this weekend. It’s fine. A bit finicky but it came out pretty good.
I still get a cloudy soup rather than that clear gold. It was gold but cloudy. Some people says that comes from boiling.
CRANBERRY CORNBREAD BITES
ASSEMBLY Cut bite-size corn muffins in half crosswise. Spread a bit chive-butter on both sides, then a piece of deli ham and Patricia's Cranberry Relish on top. Sandwich together; plate.
Cranberry Relish
Cook to jamlike consistency 2 cups fresh or frozen cranberries,
1/3 cup sugar, zested orange, pinch kosher salt. Cool.
Love, love, love her on “The Middle.” Would this work w/ canned cranberry sauce. Going to see my family for Christmas for the first time in forever. This would make a nice nosh!
Love, love, love her on “The Middle.” Would this work w/ canned cranberry sauce. Going to see my family for Christmas for the first time in forever. This would make a nice nosh!
Canned whole cranberry sauce might be OK......season it up a little using Patricia’s relish recipe.
Chicken Pie. Did this one yesterday and it turned out great.
Makes 2 pies.
One roasted chicken from the grocery.
Three cans chicken broth
Two cans Vegall
One stick of no salt butter
Salt/pepper to taste+ a shake of garlic powder
Four Marie Calender’s frozen pie crusts. (moister than generic or pillsbury, IMO)
Toss everything into a pot, heat until bubbling and let simmer for about 5 min.
Fill two pie crusts, top each pie with the other two shells. cut a few slits in top of pies.
Bake at 375 for 20 min, or golden brown and just barley starts to ooze our the slits on top.
Didn’t have any white wine or vermouth in the house but I think a 1/2 cup would be a good addition.
The wetter the better going into the pie pans.
Enjoy!
Thank you! How did you know I love chicken potpie???!! I even think the Banquet chick pies are delicious. I could eat one every day. Don’t you need flour to thicken it? Thank you!
Brussels Sprout Leaves Salad / serves 8
METHOD Blanch in k/salted water 2 lb Brussels sprouts leaves (just til leaves are vibrant
green and barely tender--less than 2 min). Liftout immediately; submerge in ice water to
stop cooking. Drain/dry well (or use a salad spinner).
DRESSING whisk tb minced shallot or tsp minced garlic, teaspoon lemon zest (do not omit
this – it's the secret ingredient), 2 tb lemon juice, tb raw honey or maple syrup, tsp ea whole
grain or Dijon, teaspoon sea salt/pepper. whisk and slowly drizzle in ½ cup unrefined,
cold-pressed extra-virgin olive oil til emulsified (or shake everything in a screw-top jar).
ASSEMBLY toss in server Brussels sprout leaves, 6 tb ea dried cherries or cranberriees,
whole raw almonds, toasted and chopped or sliced; enough vinaigrette to lightly moisten.
Taste for seasoning.
SERVE topped w/ shaved Manchego cheese.
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