Take a whole raw chicken and plop it in a 4.5qt or 5qt crockpot (or 2 smaller chickens in a 7qt crockpot), add 1/4 cup water just to get some steam going, cook on high for an hour, then turn it down to low and leave like that until the chicken(s) is(are) thoroughly cooked (could be anywhere from 3-6 hours, depending on the size of the chicken, whether you did one or two, and how big it is/they are).

Remove chickens, allow to cool until they can be handled without scorching yourself.

Remove all meat, store for a later use of your choice. Put everything else back in the pot, fill with water, add veggies for extra flavor if you like (I usually don't), cook on low for 24 hours, giving it a little stir when you feel like it (can go overnight without stirring). Strain stock, refrigerate until cold (will be gelatinous, as most good stocks are when cold, due to collagen from the joints), remove the fat that rose to the top and store in the freezer in a Ziploc baggie or a small container (can be used to make a roux later for the best gravy ever).

Freeze until ready to use - some people I know freeze stock in ice cube trays for when they only need a little, but I generally don't go smaller than a pint because I usually don't need less than that.

4 boneless, skinless chicken breasts
1c. fresh grated parmesan cheese
1T Italian seasoning

1 package (12oz.) frozen chopped spinach, thawed and squeezed dry
1 clove garlic
1 green onion/scallion, chopped fine
S&P
1T butter or oil
1T flour
milk

Mix Italian seasoning and parmesan. Pat chicken breasts dry, roll in cheese mixture to coat, place in baking dish or on baking sheet. Reserve any leftover cheese mixture

In a pan, saute the garlic and onion in garlic/oil. Add flour, mix to a paste. Add milk in small amounts until it reaches a bubbly consistency (maybe 1/2 c). Stir in spinach, mix thoroughly, add S&P to taste.

Spoon spinach mixture equally over chicken breasts, sprinkle remaining cheese mixture over spinach, bake at 350*F until done (depends on the thickness of the chicken - I leave mine in for 27 minutes and they come out perfect).

Thanks Kat.

We made these last night - delish!

The goat cheese and relish keep these burgers especially moist. For a nice variation, omit the goat cheese, and top the turkey burgers with sliced Havarti or Monterey Jack cheese during the last few minutes of cooking. Set out bowls of pickles and olives, and pour chilled Chardonnay throughout the meal.

1 1/2 pounds lean ground turkey
6 tablespoons fresh breadcrumbs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1 1/8 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons soft fresh goat cheese (such as Montrachet)

6 whole wheat, hamburger buns

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic

4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

For Burgers:
Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.

For Relish:
Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.

Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.

Serves 6.


Bon Appétit
July 1996

Kat shares:

Recipe courtesy Alton Brown

Recipe Summary
Yield: Yield: 10 to 12 servings
1 (14-16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves of sage
Canola oil

Combine all brine ingredients, except ice water, in a stock pot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.