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Tuesday, October 15, 2002

Here is one economical version of a gravy strain/fat separator. This is perfect for removing the excess fat from the broth used in either chicken or pork boudin. Discarding chicken skins and removing the fat from the pork after boiling (and cooling!) can also lower fat considerably. The rice and onions may be increased to compensate for the loss of texture. Add some sundried tomatoes or pignoli nuts and the missing fat will not be missed at all.   5:18:15 PM    comment []

Chicken Boudin 5 chicken thighs 4 or 5 dried hot peppers 5 bay leaves 1 teaspoon salt 1 teaspoon pepper 3 or 4 cups water, enough to cover all the above. Bring these ingredients to a boil, then simmer over low heat, just barely bubbling. At 50 minutes add: 2 peeled and quartered Spanish onions Boil another 10 minutes, for 1 hour total. Strain, keeping the liquid. Allow the chicken thighs to cool, then remove and discard bones and skins. You keep the meat and onions, everything else is compost. Strain fat from broth with a strainer cup and cook the rice: 1 cup long-grained rice 2 1/2 cups chicken broth (keep the rest to moisten the final mix) Simmer rice, covered, for about 20 minutes (until tender). With the boiled meat and onions safely cooled, add 1 cup sundried tomatoes grind them together through a 1/4" plate. Mix in the rice and the following seasonings: 5 chopped garlic cloves 1 tablespoon red pepper flakes 1 tablespoon ground cayenne pepper 1 teaspoon ground sage 1 teaspoon ground thyme 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon mace Feel free to use your own herb/spice mixture, but it's a good idea to mix them all in a single bowl and add all at once. When everything is thoroughtly mixed, cover the boudin and refrigerate until cool, or overnight. Then mix in the following: 3/4 cup chopped fresh parsley 8 thinly-sliced green onions Add enough of the reserved broth, water, or white wine to make a spreadable consistency. The freshness of the green onions and parsley make it a good "cajun chicken salad", or you can add a binding ingredient like a couple of beaten eggs to make boudin patties. If you enjoy grossing people out, stuff it into a fresh hog casing and serve it like regular boudin.   5:05:09 PM    comment []