CHICKEN IN THE PASTA POT.

Whaaaaat.....?!?!?!?

The last two of the ten chix (big ones planned for the smoker) turned out to get a different treatment, and it offers much promise. I had sliced a finger badly, in breaking down the spiral ham, and didn't want to burn it by roasting them or cut it again by halving them. So...... I chose wet.

We steamed/stewed one lying on its back, in the basket of the tall pasta pot. The tight fit made for minimal water in with it.... We brought it to the boil and then turned it down to simmer for several hours. When it was done, its timer popped up-- bonus!

And the meat was DELISH, tho we did it this time with zero flavorings.

When the first was done the second one went in, so the resulting water is VERY chickeny.

In between these (which will go to the freezer now, pulled off the bone), a half-chicken from recent roasting got briefly re-warmed for dinner. The roasting pan THAT one had sat in got deglazed into the boiling stock for additional flavor.

The doggies then got that roasting pan (and ten cut-up, cooked gizzards) with their dinner: I was introducing a new kibble and of course the chix smell made it VERY palatable! :~)


Don't forget to take out the giblets! :~)

~Susan