|For this dinner I was inspired by the classic, simmered Chicken Fricassee, a la Julia Child. It's a pretty easy way to make chicken and I can make a lot of different meals with the leftovers. From cold chicken, to sandwiches, to casseroles, to soup ~ it's all good!|
One of my favorite ways to cook a whole chicken is to simmer it in a big pot on the stove. It's done simply ~ I just use water with a variety of herbs and spices. Sometimes I'll include a little wine or veggies, just to up the flavor-ante and change-it-up a bit. I'll make it with a whole chicken or with chicken parts, just depends on what's for sale at the market that week...or what's in my freezer on the day I want to make it.
|This time I simmered the whole chicken with ~ a big glug of sherry, sliced onions, celery stalks with leaves, fresh parsley sprigs, garlic cloves, whole pepper corns, cloves, and a few bay leaves.|
The chicken goes into a big pot; I add enough cold water to cover the bird; toss in whatever ingredients I'm using that day; bring it up to a boil; then reduce back down to a simmer; and let it gently bubble away. When simmering chicken, I just wing it (heehee, no pun untended:) in regards to the amount of ingredients that I throw in, mostly going with how much I have on hand and what I think will taste good.
I let the chicken simmer for about an hour, carefully turning it over every 15 minutes. How long I cook it really depends on how big the bird is and if I'm using a whole chicken or just parts. (I wrote about how much I like to make poached/simmered chicken thighs on this blog post) I like to use the Perdue Chicken site for a handy reference for the correct cooking temperature for cooking/eating chicken. I use my instant read thermometer to check the bird and when it's at the correct temp, we're good to go. :)
We just cut it up in the pot and serve it with veggie sides. I usually like to serve the breast the first night and then I make different dishes from the leftovers ~ the next night or later in the week.
|I served this meal with a mushroom gravy and steamed veggies ~ YUM!|
I can get a lot of meals out of preparing a chicken like this. The remaining chicken might be cut into pieces and coated with BBQ sauce for another dinner; or maybe I'll shred it for chicken sandwiches or for use in a casserole; I save the broth and make soup; and you can't beat eating a cold chicken leg for lunch. :)