Denver has gotten 10″ of snow in three days with 5″ more expected tonight plus our temperatures are super cold. We have plenty of ingredients and are staying in at least until tomorrow (the high will be 10!) so I am sharing what I made this morning!
I had forgotten how delicious and velvety a poached chicken is until I made the WSJournal’s poached chicken last month. Here is the simple recipe:
Rinse and dry a 4# chicken, discarding giblets. Put the chicken in a 8 quart soup pot with five quarts of cold water to cover. Add 2 T. kosher salt. Cover pot, cook over high heat for 25 minutes until you hear the water boiling rapidly -do not lift cover! Remove pot from heat and let sit 3 hours. Remove chicken from the broth, cut into pieces, discard skin. Serve warm with sauce below.
Ginger Soy Vinaigrette
In a small saucepan, stir together 2 T. soy sauce, 1/3 cup rice wine vinegar, 2 T. mirin, 2 T. dark brown sugar, 1 T. dark Asian sesame oil. Heat until warm and add 2 T. minced scallions and 2 t. slivered fresh ginger.
With the leftover meat I made King Ranch Casserole from the Homesick Texans blog:
And a super easy Thai Chicken and Coconut Soup from the new Joy of Cooking-(I only had enough chicken for a half recipe of this soup)
Bring to a boil in a soup pot
3 cups Poultry Stock or any kind of light broth
2 2/3 Unsweetened Coconut Milk
Reduce heat and add
2 small Thai peppers or 3 jalapenos, seeded and sliced (I diced mine)
3 T. fish sauce (or soy sauce)
1 t. minced peeled, fresh ginger
Simmer 10 minutes and add
1# boneless skinless chicken breast, thinly sliced
2 T. lime juice
Simmer 5 minutes and garnish with