CHICKEN AND VEAL AND PORK, OH MY!

Our dear friends Gina and Rene were coming over with their 2 sweet boys since I’d promised to make them a  Martha –style dinner. On the menu, Perfect Roast Chicken, Weiner Schnitzel and Chocolate Chip cookies. I went with the 2 meat dishes because I was unsure how many people a whole chicken would feed and I wanted to make sure no one left hungry. Turns out one meat dish would have been enough but the Wiener schnitzel ended up saving the day.

Preparing the chicken was easy, I had to wash it really well and completely dry it inside and out. I had to make sure no water was left in the cavity because it would steam the chicken and therefore lose the roasting flavor and effect. Roasting means cooking the chicken at a very high temperature so that the skin is nice and crispy but the meat remains tender and juicy. So, I had to stick my hand inside the bird and dry it. Once I did that I seasoned it with salt and pepper and then stuffed it with garlic, lemon slices and rosemary. Then, I rubbed the skin with about 2 tablespoons of butter. The coolest part was having to truss the chicken. Trussing a chicken means tying it with kitchen twine to help it hold its shape so it can cook evenly. The illustration in the book was very clear and I had no problem with this step. I put the chicken in the preheated, 450 degree oven and had to wait just under an hour for it to be done.

While that was in the oven I cleaned my work area a bit and began to prepare for the wiener schnitzel. The recipe was for veal cutlets and I was conflicted about using it because I DO NOT eat veal. I highly disagree with the raising and butchering practices of these young calves and while I’m not going to preach about it, I personally decided years ago that I do not want to eat veal anymore. However, I feel that for the sake of this project I have to stay true to the recipes so I did buy about a pound of veal and a pound of pork, just to mix it up a bit and keep the cost down. I have to take a moment here and mention that veal costs $12.99 per pound!! Holy &*#^%!!!! That’s a lot of money!! When you compare chicken breast at about $2.99 a pound, it’s hard to imagine paying that much money on a regular basis – another reason not to eat veal, but I digress.

The Wiener schnitzel was pretty simple. You make 3 ‘stations’ to dip the meat in and then place it in a pan of hot oil. First, you dredge the cutlet in flour, then eggs and finally bread crumbs. When the oil is thoroughly hot you fry the meat for a minute or two on each side. One of the few problems I had was that I left my first piece of meat in for a bit too long and it got a little overcooked, but after that one I got the hang of them and the others came out pretty successful. Another little problem was that towards the end of the process the oil was slightly dirty and dark brown. I think the loose pieces of bread crumbs that stayed in the pan had begun to burn and I didn’t know how to combat the problem. I think now that a good solution would have been to dump the old oil and start fresh about half way through, but I was rushed because it was almost time to take the chicken out of the oven.

Martha says to take out the roast when the thermometer reads 165 degrees when placed in the meaty part of the thigh. You then leave it on the counter for about 10 minutes to let it finish cooking, and to allow all of the juices to distribute evenly. If you cut it too soon, you will lose all the juices and parts of your chicken will be very dry. Well, I did just that – at least I thought I did – but when I started cutting, it was obviously undercooked. How embarrassing! It looked great, and smelled great, but it wasn’t edible. Unfortunately, I had to stick it back in the oven for a few more minutes. I was so disappointed because I did everything right (so I thought) and everyone was watching me and it just wasn’t a fun moment. Luckily Gina and Rene (G&R from now on) are very good friends and were very cool and encouraging about it. It’s nice to have friends that support you even when you’re not at the top of your game, because I could have gotten really discouraged at that moment but their attitude brought me back to reality – I am learning to cook and it is quite a process, I won’t get things perfect every time. Sometimes I have a hard time remembering that.

So once the chicken cooked a little longer and I dipped the wiener schnitzel in warm butter (to enhance the flavor) we were ready to eat. G&R (haha Guns n’ Roses) brought a garden salad and amazing cheesy potatoes to dinner – Thank you guys – so I didn’t have to  worry about preparing anything else which was great because at this point I was relieved to be done.

Here’s how it all came together: The veal schnitzel was very tasty and tender but the pork cutlet was a tad bit chewy (overcooked?). The butter really helped bring out the flavors of the breadcrumbs and the meat. It was a very successful dish and I would make it again and again. As for the chicken, after the whole ‘disaster’, it still came out juicy and tender and delicious. I forgot to mention that I had to deglaze the pan and make a sauce/gravy, and that was very tasty. All together, with Gina’s Potatoes – I was in heaven. In fact, all the adults sat around with food comas while the kids ran amuck in the house (for a few minutes at least).  A little bit later I baked Martha’s chocolate chip cookies, and we put vanilla bean ice cream in the middle to make little sandwiches. That was heavenly and I’m salivating thinking about it now – the soft, fresh cookies with that cold sweet ice cream. YUM! I won’t go into details about the cookies now but at a later time you will get a full breakdown of the recipe and process (pretty simple).

So I guess I’d say dinner was a success and not because I made a perfect meal, but because I had a small failure and I allowed myself to use it as a learning experience. I learned that I need to take my time, not stress and have fun. Next time I will Check the chicken’s temperature at several spots and take it out about 5 minutes later. I had a great time and although I was momentarily discouraged, I am now excited again to do my next recipe.

Until Then!

MOMMY TIP: Using chicken breast for the wiener schnitzel is an easy and tasty variation on every day chicken dishes. Make sure you get the breast thin enough so that it cooks all the way through but doesn’t burn on the outside.

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Chicken Soup is Good for the Soul

CHICKEN SOUP (p.43)

My Husband and Son are sick with the flu so I decided it would be a perfect opportunity to make good old chicken soup. I don’t feel so much like a newbie here because I’ve made chicken soup before but I was sure Martha’s version is different and I was excited to try it out (plus it’s the next recipe in the soup section so I really had no choice). My Grandmother, Olivera Farkash, taught me how to make her soup years ago in Israel, but I was never quite able to make it as good as hers was. I always had to add powdered chicken stock / boullion and still there was something missing, I now realize that I must have forgotten a step or two – like seasoning and simmering maybe. This is how it went:

To begin with, I needed to use a whole chicken and cut it up into 8 pieces (p. 110). It may seem like a simple thing but to me it was very intimidating and kind of freaky. I get a bit squeamish from touching dead uncooked things so I wasn’t sure how this would go but I was up for the challenge. It was SO easy! I searched YouTube for a video on cutting a chicken, just to make sure I had a visual reference but ended up using the instructions in the book since they were so detailed and clear (good job Martha). First I cut the leg and thigh from the body and then separated them into 2 pieces. Then I cut the wings and finally had to slice the breasts off. I wasn’t quite sure if I was cutting along the ribcage or not but I just followed my instinct and at the end they came out looking like chicken breasts so I was happy. Did I mention that things were falling out of the cavity as I was cutting? Yuck! There was a neck, liver and a heart – YES a heart! It was tiny and looked like a human heart … eww … I couldn’t touch it with my hand, I felt like a murderer (ok, not that bad but you get the idea). So, that was interesting but I sucked it up and moved forward. In the end, I was so pleased that I was able to cut a whole chicken all by myself. I know it’s really not that big of a deal but it was to me, made me feel like a regular Martha Stewart. I put the remaining chicken parts (heart included) in the freezer to use at a later time for making stock.

Once that was done I was ready to make the soup. I placed the chicken, vegetables (carrot, celery, parsnip, onion) and herbs into a stock pot and covered them with water. I had to frequently skim the top to get rid of the impurities from the chicken (foam-like substance) and it seemed like I was doing that for a long time. It just kept coming back and I couldn’t get control of it. Some internet research has taught me that the impurities are basically a coagulated protein that rises to the top of the soup and causes broths to be murky or cloudy if not removed. There is some disagreement about whether the impurities make the broth bitter or not, so I say – when in doubt, leave it out. When the chicken was cooked through (approximately 10-15 minutes) I took it out and took the meat off the bones. The bones went back into the pot while the chicken was put in the fridge for the time being. The stock then had to be simmered for another hour. After that, I strained it through a sieve and added it along with fresh vegetables to a clean pot. Once the vegetables were tender I added the chicken meat and warmed it up one more time. Voila! The chicken soup was ready.

The soup came out delicious and was very hearty. The flavors of the broth were so complex for something so simple. I love the parsnip flavor (almost like a mix between a carrot and celery) and the chicken was tender but not overdone. My Husband loved it too and said that while he always enjoyed my soup this is a superior version of it (thank you Martha). I know I will make this again many times. The simmering and skimming is a bit time consuming but it’s not too bad and the end result is worth the effort, plus I think next time will be easier because I’ve already done it once and know the basic method. The only flaw in the recipe (and I’m noticing a pattern here) is that the portion was very small. Martha says it should serve 6-8 people but honestly, I can’t imagine it serving more than 4 people at the most and that’s if they each got one tiny little bowl. After I strained the broth I had to add 2 cups of water to the pot just to get to the 6 cups that was supposed to be there – I only had 3.5 cups. I didn’t want to add too much water though, because I didn’t want to water down the flavor of the broth. So next time, I will double the recipe but add the same amount of chicken as in this recipe. I think that would work best, since there was plenty of chicken meat and vegetables but not enough liquid.

Mommy Tip: A great soup for children, it’s simple enough for their young palettes yet so tasty and nutritious. You can make large batches and freeze in gallon bags (or plastic containers) for later use. Also, to add variety you can substitute peas and beans at the end.

Up Next: Chocolate Chip Cookies, with my 3 year-old daughter’s help.

 

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The Chicken

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My cut up chicken, I’m very proud!

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THE HEART

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It was as delicious as it looks