Family Recipes Cookbook

The cookbook I never got around to finishing…

Chicken Stock 12/28/2013

Filed under: CrockPot/Slow Cooker,Fall,Karin DeArmas,Reijo Pitkanen,Soups,Winter — kdearmas @ 1:40 AM
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We like to make our own stock with tons of flavor and lots of chicken fat and butter. We use the stock in many many recipes, including basics like rice or more complex soups. It’s the main reason we do Beer Can Chicken, to make stock.

We start with Beer Can Chicken.

Once the chicken is cool enough, strip off all meat and store for future recipes. I’m still developing those, including a work-in-progress Southwestern Chicken Chowder. We recently got a Food Saver for better storage of the extra chicken.

  1. After you’ve stripped off and stored the meat, take a cleaver and halve the carcass and the thighs to get the marrow exposed during cooking. Do the same thing with the wings. Split the rib cage. There is not real right way to do this.
  2. Put all bones, skins, and fat into a crock pot.
  3. Pour leftover beer and one more full beer into the pot.
  4. Add about a one quart bag of leeks, onions, and ends-and-stems of everything we’ve collected. We save all ends and stems of vegetables like carrots, onions, leeks, celery, etc. We store them in the freezer until it’s time to make a stock.
  5. Cover with water
  6. 6-8 hours on lowest setting, maybe 10 hours depending on what’s left on the bones.

Next day:

  1. Strain into a stock pot to remove most solids (all the chunky stuff). You are left with a very cloudy liquid.
  2. Reduce, reduce, reduce to your taste.
  3. To clarify, add egg whites, then strain them out.
  4. Use fine strainer to funnel into bottles for storage. We save 360 Vodka (which is a very decent and reasonably priced Vodka) bottles with the Grolsch-type tops for stocks.
  5. Fat plug optional: Butter on top floats and seals the neck, kind of like a wax plug. This helps preserve your stock from getting air into it. Good for if you intend to keep the stock for some time. Not needed if you intend to use stock quickly. If you want to do a fat plug: Quarter/half stick melted and poured on top of stock once it’s in the bottle.

Beer Can Chicken 12/25/2009

Filed under: Grill,Karin DeArmas,Main Course,Reijo Pitkanen — kdearmas @ 11:25 PM
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Beer Can Chicken

The main reason we make this is to make Chicken Stock, but it’s a great meal in and of itself.


Whole Organic Chicken

Cheap beer (PBR, Ranier Beer, etc.)

Rosemary, garlic, or other savory

Salt, pepper, and seasonings of choice


Cut off the top of the beer can (be careful)

Drink a few swallows of beer (be careful)

Put fresh rosemary, garlic cloves, or other savory of your choice to the beer

Remove giblets and other bits from within the chicken (you can reserve these for stuffing later if you have a recipe for it or if Adrienne posts her friend’s giblet stuffing recipe here)

Rub the chicken with salt, pepper, garlic pepper (or other seasonings of your choice)

Lower the chicken onto the beer can (could not find a way for that not to sound a bit sexual), be careful of the ragged beer can edges but ensure the chicken can sit upright on the beer can base.

Heat up the grill on high on both sides. Make sure it gets good and hot.

Once hot, turn off one side of the grill, leaving the other side on high.

Place the chicken on the beer can base on the off side of the grill.

Cook for one hour.

A great and easy side with this is winter squash (butternut, acorn, etc.). Simply cut the squash in half, scoop out the seeds, place in a roasting pan—flesh side down—in about 1-2 inches of water. Place the roasting pan on the hot side of the grill for ~1/2 hour (depending on the squash, butternut takes longer)


Chicken Salad 11/18/2009

Filed under: Lib Griffith,Salads — dearmasa @ 8:12 AM

Boil one hen until tender. Cut in small pieces, leaving out the skin and gristle. Marinate overnight in French dressing as follows:

1 tbs. sugar

½ spoon dry mustard

dash of cayenne pepper

9 tbs. Wesson oil

3 tbs. vinegar

juice of two lemons

Cut a stalk of celery in small pieces. Add ½ cup of blanched almonds. Mix with mayonnaise and serve.