COOKING BAG POT ROAST - COOKING BAG
Cooking Bag Pot Roast - Temperature For Cooking Chicken - Cooking Light Brunch Recipes.
Cooking Bag Pot Roast
- Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut), then slow-cooking in liquid in a covered dish.
- A piece of meat cooked slowly in a covered dish
- cut of beef suitable for simmering in liquid in a closed pot
- Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The practice or skill of preparing food
- (cook) someone who cooks food
- The process of preparing food by heating it
- (cook) prepare a hot meal; "My husband doesn't cook"
- capture or kill, as in hunting; "bag a few pheasants"
- Put (something) in a bag
- a flexible container with a single opening; "he stuffed his laundry into a large bag"
- hang loosely, like an empty bag
- (of a hunter) Succeed in killing or catching an animal
- Succeed in securing (something)
Chicken stock day!
How to make good chicken stock:
Chicken parts - enough to fill your largest pot
Cold water - enough to cover the chicken parts
Onion - 1 whole
Celery - 1 to 2 stalks
Carrot - 1 to 2 whole
Bay - 1 to 2 leaves
Thyme - 1 small bunch with leaves or just the picked stems
Parsley - 1 small bunch with leaves or just the picked stems
- Save your chicken bits in the freezer for awhile. Enough to fill up your stock pot. They can be roasted or raw.
- Cover the chicken parts in cold water
- Bring up to heat, almost to the point where it wants to boil, DO NOT LET IT BOIL.
- Turn the stove down as far as possible without turning it off.
- Let the chicken parts steep, uncovered for 2 - 3 hours
- Add onion, celery, carrot, bay, thyme, parsley. For this whole pot I only added 1/3rd onion, 1 carrot and 2 small sticks of celery because I would like it to taste like chicken, not vegetables. Note again that the vegetables are completely optional AND customizable. I like adding a couple juniper berries and one very small crushed clove of garlic sometimes.
- Allow to steep, uncovered for 5 - 6 more hours.
- Resist all urges to touch/stir/jostle the stock.
- Do not add more liquid, it is supposed to evaporate. If you've lost a whole bunch of liquid, then you probably have the heat on too high.
- You can let the stock steep for more than 8 hours if you desire. This one went for about 10. The longer is goes, the more wonderful will come out, and maybe you will even get lucky and make chicken glace, which you can eat with a fork once it's cool.
- Once it has steeped to your liking, remove as much of the junk from the pot as possible (that is what the tongs are for).
- Strain into another large vessel and find a way to ice it down quickly. I put three blue picnic ice coolers in a plastic bag and set them in.
- DO NOT PUT HOT STOCK DIRECTLY IN THE ICE BOX. You will ruin your other food that way and it can cause foodborne illness.
- Package your stock for freezer storage, so that you might make delicious soop later on.
Lemon & herb dressed new potato salad
New potatoes (or Anya potatoes if you prefer)
Whole grain mustard
1 medium clove of garlic
salt & pepper
You can also add in roast squash or sweet potato if you want a change.
I use about a bag and a half of new potatoes (so about 25-30 total).
Get the spuds, chop them in half or quarters - you want them about an inch and a half cubed. Boil them, take them off the heat once you can get a knife in them easily and stick them in the pan in the sink under running cold water, keep it running on them until they've cooled down a bit and stopped cooking otherwise they go flakey and you want them waxy for this. Leave them in the cold water for 5 mins then drain.
Take the top and bottom off the fennel, clean it, chop in to small pieces about 5-10mm cubed. Chop the chives and mint, you can use as much of this as you've got - a packet of each from Sainsbury's as a minimum. I added some fresh oregano because my pot-plant needed a trim but it's not essential! Could also work nicely with fresh thyme or flat leaf parsley.
Make the dressing by juicing your 4 lemons. Stick that in a jam jar or anything with a screw top. Bung in two big heaped teaspoons of grain mustard, some salt & pepper, the clove of garlic crushed, the same amount of oil as lemon juice and shake it. Taste it. If the lemon is too strong stick some more oil in. Add another teaspoon of mustard if the garlic is too strong.
Stick the potatoes in a bowl, stick the fennel and herbs on top, stick the dressing on top of that. Mix it very well with your hands and store in the fridge. It's good if you can leave it for an hour or so before eating because the potatoes will soak up the dressing!
Also, this will keep quite well as long as the potatoes cooled fast enough and they're quite fresh. Two days maximum, but you could do the night before if you're serving lunch the next day without any issues.
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