{"id":9003,"date":"2012-02-01T12:14:22","date_gmt":"2012-02-01T11:14:22","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=9003"},"modified":"2013-02-06T11:47:57","modified_gmt":"2013-02-06T10:47:57","slug":"chicken-stock-and-stock-meat-dumplings","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=9003","title":{"rendered":"Chicken Stock and Stock Meat Dumplings"},"content":{"rendered":"

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Whenever I buy a whole chicken, everyone (including my butcher) thinks I am going to roast it, braise it or do something similar with the whole bird. In reality, I do this maybe with one chicken out of thirty. The rest of the time I buy it for its lower price, for the stock and for the stock meat dumplings.\u00a0The whole bird yields at least three meals for two and the stock is a basis for at least one soup<\/a>.<\/p>\n

I am always surprised that so many people are afraid of \u00a0cutting up a raw chicken, while it is so easy. My – very unprofessional – carving process takes ten minutes and I’m left with legs (which I use mainly in Shoyu Chicken<\/a>), breasts (used often in stir-fries), wings (which I love grilled) and, last but not least, the carcass, which is the key to the home-made stock and Stock Meat Dumplings.<\/p>\n

Instead of praising the obvious home-made chicken stock’s qualities, I would like to attract your attention to what is left once the stock has been cooked and strained. In my opinion the slowly cooked vegetables and the meat scraped from the carcass create an extraordinary dumpling stuffing. The chicken meat, simmered close to the bones ends up soft, juicy and the vegetables’ company makes it particularly flavoursome. \u00a0These dumplings taste heavenly when cooked in the same stock afterwards. In fact, I often prepare chicken stock only to be able to prepare the dumplings and cook them in it. This is one of these situations where by-products prove more worthwhile than the main product.<\/p>\n

TIPS: If you don’t want to bother with the whole bird, these dumplings can be made with one chicken leg; it will usually give a similar yield to the carcass. The stock will be quite good too, but of course not as good as the one made with the whole carcass.<\/p>\n

This stock tastes best when made with parsley root, but if you don’t have it, substitute it adding more celeriac and several big sprigs of parsley (see below).<\/p>\n

Preparation: stock: about 3 hours, dumplings: about 40 minutes (or more if you fry them)<\/em><\/p>\n

Ingredients (yield: about 24 dumplings):<\/em><\/p>\n

1 chicken carcass, without legs, breasts or wings (or 1 leg, skin on)<\/em><\/p>\n

1 big carrot<\/em><\/p>\n

1\/4 celeriac<\/em><\/p>\n

1 parsley root (or 1\/4 celeriac or a small parsnip and 5 big sprigs of parsley greens)<\/em><\/p>\n

1 small onion<\/em><\/p>\n

green leaves from 1 medium leek<\/em><\/p>\n

salt, pepper<\/em><\/p>\n

1 egg<\/em><\/p>\n

1 package (24) dumpling skins (Chinese, Japanese or Korean)<\/em><\/p>\n

(5 tablespoons chopped raw leek, the white or the light green part)<\/em><\/p>\n

First prepare the stock.<\/p>\n

Put the carcass and the vegetables in a big pan.<\/p>\n

Cover with cold water, season with salt and pepper and let it simmer for about 3 hours, adding water if necessary (if it evaporates too much).<\/p>\n

Strain the liquid. Let it cool down. (The stock can be refrigerated for about a week and frozen for several months).<\/p>\n

In the meantime chop very finely the carrot and the parsley root (substitute with 5 tablespoons chopped cooked celeriac or parsnip).<\/p>\n

Add the chopped raw leek.<\/p>\n

Using your fingers and a fork scrape the meat from the carcass and chop it very finely with a knife.<\/p>\n

Combine the meat, the vegetables, one raw egg, season with salt and pepper.<\/p>\n

Place several dumpling skins on the counter.<\/p>\n

Brush the edges with water and put a heaped teaspoon of stuffing on each skin. Seal the edges, pinching them, or use a dumpling sealer.<\/p>\n

Bring 1 liter of the stock to boil (or 1 liter of salted water if you are saving the whole stock for a soup) and cook the dumplings for about 5 minutes.<\/p>\n

Do not cook more than 5 – 6 dumplings at a time.<\/p>\n

Serve them immediately or fry them.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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