Wednesday, January 9, 2008

Chicken

Dinner last night was GOOD. My wife stewed some chicken leg quarters in the crock pot until the meat was falling off the bone. To the pot I think she added some carrots, celery, onions, bay leaf and thyme along with a bit of chicken stock. Again with the low fat, good healthy complex carb theme I steamed some brussel sprouts without any oil. I 'baked' a sweet potato in the microwave. Just 5 minutes and it was tender and steaming. Again, I didn't use any fat to cook it. I can't say much for the presentation, but the flavor was excellent. What really put this over the top was the little bit of sauce that was spooned over all of this. I made the sauce from the stew pot juices. I strained off all the spent vegetables and separated as much of the chicken fat from the juice that I could. This left me with about 3 cups flavorful chicken stewing broth. I put this in a pan and reduced it down almost to nothing! I was left with about 3/4 of a cup of wonderful, delicious chicken demiglas. I've never made a demiglas from poultry before. I was very very pleased with the result. Just a little bit added huge flavor to the plate.

4 comments:

Astra Libris said...

I think the presentation is stunning! Such fabulous colors! What a vibrant, healthful, beautiful meal...

(and btw, isn't the crock pot one of the greatest inventions ever?:-)

Kevin said...

That dinner looks simple and tasty. I have been hear a lot about crock pots recently. They sound pretty convenient.

Bix said...

That ... is a microwaved sweet potato? It looks delicious! I'll have to try that.

Nora B. said...

Hi Greg,
The chicken leg sounds so tasty. I usually don't eat the upper thigh because of the fat, but when it's cooked like this, it sounds so good and the fat would have "melted away" & easily skimmed off.

Sorry about all the carbo-loading on my blogs the last few days. That's not that we eat :-) But that's the stuff I've had time to photograph.

Nora