By SCOTT CHERRY Restaurant Critic on May 16, 2012, at 11:19 AM Updated on 5/16 at 11:19 AM
TABLE TALK
Two highly anticipated restaurant openings are getting closer.
McNellie’s South City, 7031 S. Zurich Ave., could open ...
All wines at Romano’s Macaroni Grill, 6603 S. Memorial Drive, will be half price throughout the remainder of the summer.
The ...
Smooth jazz saxophonist Grady Nichols will provide the entertainment for the upcoming Chef Aid event to benefit young victims ...
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Elam Blank of the Amish Kitchen, 3147 S. Harvard Ave., recently told me about an incredibly easy method to boil a chicken and end up with great broth, as well.
He said to purchase a whole chicken at the grocery store -- most any will do -- put it in a pot, cover it with water, add a couple teaspoons salt, bring to a boil and let boil about five minutes. Then take the pot off the heat, cover tightly and let steep for an hour or so.
"The chicken falls off the bone, and the heat extracts some marrow so you have a wonderful broth," Blank said.
Blank assured the chicken will be cooked through.
"The steam really cooks it," he said.
The boiled chicken may be used for soups, stews, paired with potatoes and vegetables, or for any number of chicken dishes.
"If you run across an old hen, then you have a whole different ballgame, but you rarely see them in grocery stores," Blank said. "Most grocery store chickens are about six weeks old and work great with this method."
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