Ingredients
4 lbs. whole organic chicken, make sure to remove gizzards and neck from cavity, if present
16 cups water
4 celery stalks, cut into pieces (you can use the celery trimmings that you aren't using for the dressing)
2 large onions, quartered
2 bay leaves
6 fresh thyme sprigs or 1 tsp. crushed dried thyme
6 large fresh parsley sprig
Peel strips from one lemon (2 inches long and 1/2 inch wide
1 tablespoon salt, or to taste
1/2 tablespoon pepper, or to taste
Place chicken in a large pot with water. Wrap vegetables and herbs in a cheesecloth and add to pot. Season with salt and pepper. Bring to a boil over high heat, regularly skimming off the froth from the surface. Reduce the heat to a simmer until the meat is falling off the bones, about 1 1/2 hours.
Remove from the heat and strain when using on dressing and when making gravy.
Thursday, November 24, 2016
Thanksgiving: Herbed Roast Turkey modified from Williams Sonoma
Use natural fresh free range turkey which you can buy up to about 24 lbs. Bring to room temperature by taking out of the refrigerator one hour before placing in the oven. A 24 lb. turkey will cook in about 6 hours and 20 minutes (15 to 17 minutes per pound). Plan when you are serving dinner and work backwards from that time to find out when to put the turkey in. A dinner at 2 p.m. requires that you bring the turkey out at 6 a.m. and get it into the oven by 7 a.m.
Ingredients:
20 to 24 lb. natural free range turkey, at room temperature
2 large yellow onions, quartered
7 celery stalks, cut into two-inch lengths
7 fresh parsley sprigs
2 bay leaves
3 tablespoons dried sage
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon salt
1/2 tablespoon pepper
18 tablespoons unsalted butter, melted
Preheat over to 425 degrees. Position a rack in the bottom third of the oven. Oil a v-shaped rack in a roasting pan. Remove the neck, gizzard and heart from the turkey and place in a bowl in the fridge until ready to use for broth (actually, throw away the gizzard. Yuck!). Place the onion, celery, parsley, and bay leaf in the cavity. In as small bowl mix together the sage, thyme, marjoram, salt, and pepper. Place 2 tablespoons of the herb and spice mixture in the cavity. Truss the turkey, if desired, place on the rack in the pan then place the turkey breast-side up and brush with butter and sprinkle, especially the breast and thighs, with half of the herb and spice mixture. Turn the turkey to the back-side up (it will go into the oven this way) and brush with butter and sprinkle with remaining herb and spice mixture.
Place into the oven and roast for 40 minutes, basting with butter after 20 minutes, Reduce the heat to 325 degrees, turn breast-side up and continue to roast, basting with the remaining butter until used up and then with the pan juices every 20 minutes. Roast until golden and cooked through. After about four hours (tent the breast with aluminum foil if it is looking quite brown), test for doneness by inserting an instant-read thermometer in the thickest part of the breast away from the bone; it should register 165 degrees. Alternatively, insert in in the thickest part of the thigh; it should register 180 degrees. The turkey should roast a total of about 6 hours and 20 minutes or 15 - 17 ,minutes per pound.
Transfer to a warmed platter and loosely cover with aluminum foil until ready to carve, above 20 minutes. Meanwhile, use the pan juices to make the gravy. Carve the turkey and serve with the gravy.
Serves many, many people!
Ingredients:
20 to 24 lb. natural free range turkey, at room temperature
2 large yellow onions, quartered
7 celery stalks, cut into two-inch lengths
7 fresh parsley sprigs
2 bay leaves
3 tablespoons dried sage
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon salt
1/2 tablespoon pepper
18 tablespoons unsalted butter, melted
Preheat over to 425 degrees. Position a rack in the bottom third of the oven. Oil a v-shaped rack in a roasting pan. Remove the neck, gizzard and heart from the turkey and place in a bowl in the fridge until ready to use for broth (actually, throw away the gizzard. Yuck!). Place the onion, celery, parsley, and bay leaf in the cavity. In as small bowl mix together the sage, thyme, marjoram, salt, and pepper. Place 2 tablespoons of the herb and spice mixture in the cavity. Truss the turkey, if desired, place on the rack in the pan then place the turkey breast-side up and brush with butter and sprinkle, especially the breast and thighs, with half of the herb and spice mixture. Turn the turkey to the back-side up (it will go into the oven this way) and brush with butter and sprinkle with remaining herb and spice mixture.
Place into the oven and roast for 40 minutes, basting with butter after 20 minutes, Reduce the heat to 325 degrees, turn breast-side up and continue to roast, basting with the remaining butter until used up and then with the pan juices every 20 minutes. Roast until golden and cooked through. After about four hours (tent the breast with aluminum foil if it is looking quite brown), test for doneness by inserting an instant-read thermometer in the thickest part of the breast away from the bone; it should register 165 degrees. Alternatively, insert in in the thickest part of the thigh; it should register 180 degrees. The turkey should roast a total of about 6 hours and 20 minutes or 15 - 17 ,minutes per pound.
Transfer to a warmed platter and loosely cover with aluminum foil until ready to carve, above 20 minutes. Meanwhile, use the pan juices to make the gravy. Carve the turkey and serve with the gravy.
Serves many, many people!
Thanksgiving: Gluten free pie crust
A new and truly amazing and delicious pie crust recipe!
After much experimentation, I found a better pie crust. This one is easier to roll out and is flakier. Watch out, though, for humidity levels. Just add more water if it's low, and less when it's high (one tablespoon at a time). This recipe will make two pie crusts.
Updated on 11/22/2023 to adjust the xanthan gum and to add the 3 tbsp. Of cheese which helps the pie crust be more malleable.
Ingredients
2 cups gluten-free flour
1 tbsp. sugar (1/2 tbsp. for a savory dish)
1/2 tsp. xanthan gum
1/4 tsp. salt
8 tbsp. cold butter, cubed
4 tbsp. cold shortening, cubed
3 tbsp. Cream cheese or quark cheese
1 egg, slightly beaten, + 2 tbsp. water to start (see note above)
In a food processor, measure and mix all dry ingredients. Add butter and shortening and pulse until incorporated (do not over mix). Add egg mixture (use leftover to brush on the pie crust before baking) and pulse a few times more until it starts to come together. Turn out onto a lightly floured surface (I like to put down a sheet of cling wrap and gather the dough together using the edges to fold the dough over onto itself, kneading lightly). Cut in half and wrap each half separately in cling wrap, flattening into a disk. Refrigerate for at least 30 minutes. Then it's ready to use.
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