All About The Chicken

I borrowed a 20 quart stock pan from my dear friend, Jim. The recipe started with 15 pounds of chicken. I used a whole chicken, chicken backs, and chicken pieces, any assortment will do.

Next I added the celery, carrots, yellow onions, garlic bulb and parsnips. The veggies are cut apart but do not need to be peeled.

Next, layer in fresh parsley, dill and thyme, kosher salt and pepper. Add 7 quarts of water, bring to a boil, and then simmer for at least three hours.  Strain the stock into containers and chill overnight in the fridge. On the next day, skim the fat from the stock and serve or freeze for future use.

By the way, my leg is healing and the scar has taken on this weird "S" shape. While my daughter suggested that it stands for "Satan",  I prefer "Susan's Sexy Seder Sauce Scar".

Then I tackled the perfect roasted chicken. Seasoned with olive oil, salt and pepper, it rests on a nest of chopped veggies in a roasting pan. It is stuffed with a whole lemon and fresh herbs, including rosemary.

Jamie's perfect roast chicken really was delicious. I also made the gravy adding red wine and some of the homemade stock to the roasted veggies and dippings. My best gravy attempt ever. Soon I will be ready to invite others over to share in the goodness!

Smashed Potatoes

Saw Jamie on Oprah last week and agreed with his philosophy of creating healthy, home-cooked meals. I had become a lazy cook, resorting to fast food and quick solutions, and in the process had become obese myself. I didn't want this to be the legacy I passed on to my family. So I bought his cookbook on Sunday and downloaded other new recipes from the Food Network for ideas for Tuesday's Passover dinner. I decided it was time to change, and I would write a blog about my experiences to force me to be disciplined and accountable.

On Monday, I made 7 quarts of homemade chicken broth for the matzoh ball soup, with four kinds of fresh herbs, onions, carrots, celery and parsnips. I  purchased my first brisket from the butcher, and had that roasting in the oven with a garlic/oregano rub, fresh veggies and a tomato sauce. I made charoses from Emeril's recipe, a yummy mix of apples, cinnamon, walnuts, sugar and wine. The kitchen smelled delicious! As I took the brisket out of the oven, our yellow lab, Sammy, came up behind me. When I stepped back and bumped into him, I tilted the heavy roasting pan and poured the boiling sauce down my leg.  I managed to save the brisket and place it on top of the stove. I remember screaming and Harold, my husband, yelled at me to take my jeans off. He put my foot in a bowl of cold water and wrapped my thigh in a wet towel.  I found myself in the emergency room with second degree burns, and spent the first night of Passover dozing  at home on pain medication.   So my first cooking photos are not what I expected....

By the way, we had 12 people for dinner on Tuesday night, and the brisket and soup were simply delicious. I addded some chopped parsley to the matzoh balls and they were the fluffiest yet. I  made Jamie's smashed potatoes with just the olive oil, salt and pepper, steamed asparagus, and a fruit cobbler along with a salad. I think I should be an honorary Jew now, having survived a brisket injury on Passover!