What Are You Eating?

Nothing like a bag of Dicks on a cloudy day to brighten things up...

🙂
 
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Indian night with Columbia River springer.

Tandoori style (broiled because I was too lazy to fire up the brick oven) chinook I caught this spring. Marinade: Yogurt, ginger, garlic and a pile of spices for 45 minutes, then blasted hot and pulled at 125 so it stayed buttery.

Filled out the thali with chana masala, kadai paneer and peppers, jeera rice, and a cucumber avocado salad with lime to cool things down.

Not remotely traditional, but that's never been my goal. Would make this again tomorrow.
 
flybill said:
Wanna share your recipe? Or just add some gelatin to my broth recipe...
Click to expand...
Here is the recipe I use...only difference is I don't deglaze with wine; I deglaze with boiling hot water and put it directly into the pot with the chicken...and I only simmer the chicken alone for one hour aggressively skimming before adding vegetables, then simmer for a total of 6 hours...if you want basic stock, don't reduce, just continue to add water to keep it the same level you started with

Demi-Glace (chicken)

Ingredients
2 lbs Chicken bones Neck and wings 1 lbs Chicken feet
150 ml Red wine 2 ea Onion Peeled, quartered
4 ea Carrot Peeled, 2 inch pieces 2 stalks Celery 2 inch pieces
2 ea Leek 2 inch pieces 1 Celery root Peeled, 2 inch pieces
2 tsp Tomato paste 3 sprigs Thyme
2 ea Bay leaves 10 ea Black peppercorns

Instructions
Preheat the oven to 400F / 205C

Lay two pounds of wings and necks with one pound of chicken feet on a sheet tray with a rack and roast for 45 minutes, flipping half way.

Remove the chicken from the rack and place into a large pot. Keeping the pan over the burners, deglaze the pan with 150 ml of red wine and a wooden spoon. Add this to a pot and reduce to 25 percent.

Add the wine to the pot with the chicken, and add enough cold water just to submerge the bones and slowly bring to a simmer.

As the jus simmers, pull the pot off halfway off the burner to create a convection simmer. This will push all the impurities off to one side, making it easier to skim. Use a cup of water to dip the spoon in so that you don’t reintroduce the impurities.

Simmer for two hours.

Chop leeks, celery, carrots, onion and celery root cut into 2 inch pieces. Place into a large bowl and coat all the vegetables with 2 tsp tomato paste.

Place onto a sheet tray, and roast for thirty minutes, mixing halfway.

Give the jus another skim if needed (easier without vegetables in) then add in the vegetables, simmering for another two hours.

Turn off the heat, adding in 3 sprigs of thyme, 2 bay leaves and 10 black peppercorns (this can be approximate). Lets this sit for 15 minutes before straining.

Cool down the jus, any remaining fat will float to the top and can be removed. Over high heat, reduce the jus until it becomes nappe (coats the back of a spoon). Skim any impurities that float up during the reduction.
 
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I haven't seen chicken feet for food since my adoptive Grandmother was alive.
 
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