LCBO Food and Drink Winter 2016

BASICS  STOCK OPTIONS

➤ If you only make one stock make it chicken as it is the most versatile. Chicken stock can be used for light meat sauces, stews and soups, and it easily substitutes for both fish and vegetable stock in recipes. ➤ Kosher chicken makes the most full-flavoured stock as koshering involves salting the chicken, which is similar to brining. Always rinse before using in case there is any lingering salt.

➤ Pull out the legs when they are cooked. Strip the meat and return bones to broth. The meat makes a great chicken sand- wich. When made with a whole chicken or reduced down even more, this becomes chicken soup. Use the same method as for the legs, and return bones and skin to soup. The chicken can be used in chicken pies, salads or other dishes calling for cooked chicken.

GREEK CHICKEN SOUP Dill, garlic and lemon chicken soup is a refreshing change in the dead of winter. Add a couple of tablespoons (30 mL) of dill and 1 clove crushed garlic to about 6 cups (1.5 L) of stock. Bring to boil and drizzle in 2 beaten eggs. Season with salt, pepper and dill. Add 1 tablespoon (15 mL) lemon juice or to taste. Dust with grated Parmesan. See p. 82 for “What to Serve.”

CH I CK EN STOCK recipe on page 82

34  FOOD & DRI NK WINTER 2016