We ate a lot of whole chickens around here this summer — we got one every Saturday in our CSA box. Beer can chicken is great, but sometimes you want to eat other things. A great way to have chicken handy for salads, casseroles, or anything, really, is to cook the chicken in the slow cooker, then pick all the meat off. This has the added benefit of making some really tasty, gelatinous, healthy broth.
This is also the easiest thing ever. Put one chicken (or you can even do two, if you have a six-quart or larger slow cooker) in the slow cooker.
Add one cup of water and one bay leaf per chicken. Turn it on low. Walk away. Easy, right?
Eight to ten (or even twelve) hours later, come back to awesome-smelling chicken. Take the chicken out of the liquid goodness (don’t throw that away!) so it will cool faster. Pick all the meat off it.
We like to freeze our chicken in two-cup quantities, which are the perfect size for the two of us to eat in a meal and have lunch leftovers the next day.
I’ve never made homemade mayonnaise before, even though I love mayonnaise. Finding this hack where you can make homemade mayonnaise in an immersion blender piqued my interest, especially because you just dump everything into the mixing cup or a one-quart widemouth jar, let it rest, and then let the vortex created by the blender do its thing.
This failed. I don’t know if it’s because I didn’t carefully pour the oil on top of the rest of the things and then mix it in, but my mayonnaise broke and I had to start over with another egg yolk and some mustard, then drizzle in my broken and gross “mayonnaise” like you would normally drizzle in the oil. Using the immersion blender was still great, but this method just didn’t work for me.
You know how you really want to eat your leftover french fries but know they’ll probably be terrible?
We got an order of french fries and reheated them three different ways in a single-blind taste test to see which was the most successful. All fries were pretty sad-looking and some had been subjected to buffalo wing sauce.
The fries before baking
Yellow plate: Medium oven, about 350º
Red plate: Hot hot (toaster) oven, about 450º
Green plate: Stove with small amount of oil
On the stove
In the oven
Gavin thought the green plate (stove) were the best but a bit oily. The other two were crunchy but ok. I thought the stove ones tasted so good you could hardly tell they had been reheated. I would eat the other ones, but they were definitely not as good! From now on, we’ll definitely be reheating all french fries on the stove.
Embrace cooking and food in general - in all aspects! This blog is about buying, growing, cooking, preserving, and eating food. It’s about enjoying these activities and understanding that food doesn’t have to be perfect.