Going Solo in the Kitchen by Jane Doerfer

Author:Jane Doerfer [Doerfer, Jane]
Language: eng
Format: epub
ISBN: 978-1-101-94645-9
Publisher: Knopf Doubleday Publishing Group
Published: 2015-04-13T16:00:00+00:00

Rinse and dry the chicken. Heat the fat in a large frying pan and brown the chicken. Remove it to a stove-top casserole just large enough to hold it and the chopped vegetables. In the same fat brown the rutabaga for 5 minutes, stir in the carrots, potatoes, and scallions, and cook another 5 minutes, or until the vegetables are lightly browned. (If your frying pan is small, you may have to do this in 2 batches.) Stir in the garlic, and cook another minute. Either remove the vegetables from the pan with a slotted spoon and scatter around the chicken, or put them in a colander to drain the fat and then place them around the chicken. Add the chicken stock. Bring the mixture to a boil, lower the heat, cover the pan, and cook, stirring occasionally, over low-medium heat for about 45 minutes. Let the chicken cool slightly before serving. Just before serving, stir in the herbs.

Note: Lovage is an amalgamating herb. Therefore, if you can locate lovage, unlike most herbs, which should be added just before serving, it should be added along with the chicken broth. Farmers’ markets often carry bunches of lovage.

VARIATIONS

With summer squash and red peppers. Add 1 cup chopped summer squash and ½ cup seeded and chopped red peppers along with the potatoes. Proceed as above.

With mushrooms. Add 2 cups sliced mushrooms along with the rutabaga and omit the potatoes.

LEFTOVERS

Purée any leftover vegetables and broth as a base for soups. (Or you can freeze the purée as a base for beef or lamb stew.)

Carrot Soup. In a covered pot, simmer together for 20 minutes 1½ cups broth, any leftover vegetables, 1 cup peeled and sliced carrots, and ¼ cup peeled and chopped parsnips (optional). Blend or put through a food processor. If the purée is too thick, add water or milk to taste. Garnish with chopped chives or scallions. Sometimes I add thinly sliced raw asparagus cut on the diagonal to add color and texture. You can also omit the chives or scallions and stir in 1 teaspoon minced sweet marjoram for every cup.

Puréed Vegetable Soup. Purée the leftover vegetables with 1½ cups broth. Add chopped sweet marjoram or parsley to taste along with strips of fresh tomato.

The chicken tastes particularly nice in a composed salad or in Chicken Curry. Or you could make:

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