Here
goes :
The
whole chicken, lifted from slow cooker onto the foil lined tray,
ready for action or to be cooled, covered and fridged.
The
stock, strained into a jug, ready to be cooled, covered and fridged.
The
stock the following day, decanted into a “pour and store”
bag ready to freeze. The stock forms a golden jelly with some
natural fat from the bird – you've not added any fat at all –
nice colour don't you think?
Here's
the chicken stripped and portioned into four.
Top
right and bottom left are the breasts. I would freeze each breast
individually – you may only need one in the future but should you
need both it's not an issue. Top left is a leg left as is, again to
be frozen. There's no doubt that if you leave meat on the bone it is
less likely to dry out. Finally bottom right we have a mixture of
leg and thigh meat. What you'll also find when you strip the chicken
the next day is that you'll have blobs of the jellied stock – don't
waste it, freeze it altogether, the flavour will be great, whatever
you decide to cook.
Coming
next – your chicken choices!
P.s.
Don't forget the definition of a “blob” - a drop of anything
soft and round – a perfect description of the residual stock.
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