The technique is a bit fiddly, but is pretty jaw-droppingly impressive serving. It also is prep-ahead friendly, so do this the night before a party and it's then just a matter of popping it into the oven.
Mats
1 de-boned chicken
1 lb baby spinach
1 onion, chopped
1/2 lb mushrooms, minced. Toss them in a food processor and pulse a few times, just to chop them up. Baby bella or just button is fine.
1/2c cheddar cheese, shredded.
1 Tb oil
Salt and pepper
How-To
If you're cooking the bird right away, preheat the oven to 400 degrees
In a large saucepan, heat the oil over medium heat. Add the diced onion and cook until it starts to turn translucent, about 8 minutes.
Add the minced mushrooms, stir, and cook. The mushrooms will start to release their liquids which is kinda on the bitter side. Stir to help the moisture evaporate, and cook for 5 minutes.
Add the spinach and cook until wilted, stirring around to combine. Remove from heat to a bowl and let cool.
De-bone the chicken. Watch the video for the technique. After salting the meat of the bird, spread the spinach/mushroom mixture evenly over the meat. Be sure to stuff some goodness into the leg hollows! Sprinkle the cheddar cheese over the stuffing, then truss.
If you're cooking at a later date, this is where you put it on the roasting pan, wrap it in aluminum foil, and toss it in the fridge. Add salt and pepper to the skin just before you toss it in the oven.
If you're cooking it now, sprinkle the skin with salt and pepper, then cook at 400 degrees for 60 minutes.
Monday, October 30, 2017
Corned Beef Soup
A different way to use up leftover corned beef.
Mats
2 Tb oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 tsp salt
3 c water
3 c chicken stock
1 can rinsed, drained black beans
Leftover corned beef. About 2-3oz per person. You'll get about 4-6 bowls of broth out of this recipe, so about 1/2lb is suggested. It's a perfectly nice soup even without the beef too.
Red Wine Vinegar - 1 Tb per bowl
How-To
In a large pot over medium heat, heat the oil. Cook the onion, carrots, celery and 1/2tsp salt for 10 minutes or until the vegetables begin to soften.
Add the water and broth, bring to a boil. Turn the heat down to a low boil, add the bell pepper. Cook for 10 minutes.
Add the beans, cook for 5 more minutes.
While the soup is cooking, slice a chunk of the cold corned beef off for each serving. Aim for about 1/2inch thick. Cut each slice into bite-sized bits. I like cutting it crossways first, then dicing.
When the soup is done, spoon it into serving bowls. Add the chopped beef and 1 Tbsp red wine vinegar to each bowl, then serve.
NB: If you're saving the leftover soup and corned beef, store them separately. If you just dump all the beef into the soup, all the flavor leeches out of the meat and you're left with pretty tasteless hunks. Don't add the vinegar either until the soup is hot and ready for serving.
Mats
2 Tb oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 tsp salt
3 c water
3 c chicken stock
1 can rinsed, drained black beans
Leftover corned beef. About 2-3oz per person. You'll get about 4-6 bowls of broth out of this recipe, so about 1/2lb is suggested. It's a perfectly nice soup even without the beef too.
Red Wine Vinegar - 1 Tb per bowl
How-To
In a large pot over medium heat, heat the oil. Cook the onion, carrots, celery and 1/2tsp salt for 10 minutes or until the vegetables begin to soften.
Add the water and broth, bring to a boil. Turn the heat down to a low boil, add the bell pepper. Cook for 10 minutes.
Add the beans, cook for 5 more minutes.
While the soup is cooking, slice a chunk of the cold corned beef off for each serving. Aim for about 1/2inch thick. Cut each slice into bite-sized bits. I like cutting it crossways first, then dicing.
When the soup is done, spoon it into serving bowls. Add the chopped beef and 1 Tbsp red wine vinegar to each bowl, then serve.
NB: If you're saving the leftover soup and corned beef, store them separately. If you just dump all the beef into the soup, all the flavor leeches out of the meat and you're left with pretty tasteless hunks. Don't add the vinegar either until the soup is hot and ready for serving.
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