Some days getting dinner on the table isn't easy for any of us. I'm a fan of organic frozen vegetables. There I said it. They are my secret weapon and there's always a few bags stashed in the freezer. Amaya loves soup and if I'm organized I manage to roast a chicken for dinner early in the week. I've been saving roasted chicken bones and any leftover skin to make pressure cooker stock. I shred the left over meat and store it in an airtight container. I don't have to get crazy about stripping the bones because any chicken left on there only adds flavor to the broth. It's nothing fancy, just the skin and bones and any remaining roasted vegetables with water to cover, cooked at high pressure for 25 minutes. Strain and throw it in the fridge or freezer until I need it. The hardest part is remembering to make it the morning after a roast.
Since Alex and Amaya both have a thing about leftovers, I wait a day and then mix the shredded chicken with, you guessed it, organic frozen vegetables and the pressure cooked broth. Add a slurry of cornstarch and tapioca starch or some roux if you like your stew on the thick side. I season it with salt and soy sauce. Then I top it with scoops of biscuit dough. I use a 3/4-ounce ice cream scoop for this, the one with the purple handle. I bake it until the stew is bubbling and the biscuits are golden brown, about an hour. Then we have a one-pan meal people will appreciate for very little effort. One chicken, two meals. Gotta love that.
March 27, 2010
March 27, 2006