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artan_eter 'cos Monday was KJ Screams All Day Day and that had me in no state for household chores. (artan_eter made baked soup, because he failed at fried soup utterly. Don't ask.)
So I actually planned ahead for this and did prep in the bits when I'd gotten KJ to nap today. And the results were very good. So. I explain.
Ingredients:
- one whole chicken breast (like, a football-shaped lump of meat and bone)
- threeish medium potatoes
- four cloves of garlic
- misc spicings (in this case a little fenugreek, red pepper, paprika, savory)
- bacon
- cup of haiga rice
- two and a half ish cups of chicken stock
- an onion
- some celery
- I'm pretty sure that was parsley
- some oil, I used sesame
- couple spoonfuls of corn starch
- some white wine vinegar
- some water
First, into a pan, wedge-slice the potatoes, so as to make a sort of rack upon which to rest the chicken. Chop the garlic and anoint the potatoes with it, because garlic makes things better. Put the chicken on top, add flavory things, drape bacon over the chicken like a hat, covering the top surface.
Put in oven at somewhere between 250 and 300F (120-150 C) for about three hours, depending. This is a slow cook; I actually started it at 275, turned it up to 300 after an hour and a half, then turned it down again, I think, judging by the look of the thing and not wanting to overcook or fail at cooking. Someone more skilled would probably know what they wanted here. (I pulled it out halfway through to flip over the potatoes so the dryer side could sit in the oil for a bit.)
Remove chicken from oven when done. Intersperse all following steps with stealing potato wedges from the pan, salting them to taste, and eating them, despite the fact that they're a little chewy.
Chop onion. Put in a pot with some oil on the bottom to start carmelising. Chop celery. Add to pot with onion. Chop parsley. Add to pot with onion and celery. Cook until onions a little browned. Add stock. Havewhispercricket arrive right then with the rice. Put in the rice. Cook until rice is done.
Take the copious quantity of chicken and bacon oil from the pan and put it in a sauce reducer, add some cornstarch mixed with white wine vinegar so it's not lumpy, realise there's too much cornstarch and thin it with water to a gravy consistency.
Nom.
artan_eter 'cos Monday was KJ Screams All Day Day and that had me in no state for household chores. (artan_eter made baked soup, because he failed at fried soup utterly. Don't ask.)So I actually planned ahead for this and did prep in the bits when I'd gotten KJ to nap today. And the results were very good. So. I explain.
Ingredients:
- one whole chicken breast (like, a football-shaped lump of meat and bone)
- threeish medium potatoes
- four cloves of garlic
- misc spicings (in this case a little fenugreek, red pepper, paprika, savory)
- bacon
- cup of haiga rice
- two and a half ish cups of chicken stock
- an onion
- some celery
- I'm pretty sure that was parsley
- some oil, I used sesame
- couple spoonfuls of corn starch
- some white wine vinegar
- some water
First, into a pan, wedge-slice the potatoes, so as to make a sort of rack upon which to rest the chicken. Chop the garlic and anoint the potatoes with it, because garlic makes things better. Put the chicken on top, add flavory things, drape bacon over the chicken like a hat, covering the top surface.
Put in oven at somewhere between 250 and 300F (120-150 C) for about three hours, depending. This is a slow cook; I actually started it at 275, turned it up to 300 after an hour and a half, then turned it down again, I think, judging by the look of the thing and not wanting to overcook or fail at cooking. Someone more skilled would probably know what they wanted here. (I pulled it out halfway through to flip over the potatoes so the dryer side could sit in the oil for a bit.)
Remove chicken from oven when done. Intersperse all following steps with stealing potato wedges from the pan, salting them to taste, and eating them, despite the fact that they're a little chewy.
Chop onion. Put in a pot with some oil on the bottom to start carmelising. Chop celery. Add to pot with onion. Chop parsley. Add to pot with onion and celery. Cook until onions a little browned. Add stock. Have
whispercricket arrive right then with the rice. Put in the rice. Cook until rice is done.Take the copious quantity of chicken and bacon oil from the pan and put it in a sauce reducer, add some cornstarch mixed with white wine vinegar so it's not lumpy, realise there's too much cornstarch and thin it with water to a gravy consistency.
Nom.
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