Slow cooking chicken leg and wings

Jojo_the_Tightfisted

Another method would be ideal if you wanted to get ahead for the next day's meal.

Bung chicken bits in pan. Cover with boiling water. Bring back to boil uncovered. Once back at boiling, skim cruddy bits off top, cover and turn down to the occasional bubble. Leave for as long as possible and the meat falls off the bone (4 hours is good). It will probably have a nice yellowish tinge to it, and there will be a fair bit of fat on the top. This bit is where you benefit from having the option of a slow cooker, as after it boils, the slow cooker could do all of this.

Remove the chicken and set aside. If you have time (and an aversion to chicken fat), allow stock to cool (plunge metal pan into bowl of cold water if necessary) and then leave it in the fridge overnight. Strip the skin and meat off the bones.

The next day, scrape the solidified fat off the top of the stock (or, if you couldn't wait that long, use one of those gravy jugs with the spout at the bottom). Keep this schmaltz.

Bring it back to the boil. Add a good stock cube, then small pieces of veg - potatoes diced into small chunks, strips of leeks, celery ribs, carrot slices and chopped parsley root.

If you want, add little dumplings made of matzoh meal, a little of the chicken fat you took off the stock, a little of the stock, egg and pepper, along with the chicken meat when the veggies are cooked through. (2 eggs, 2tbls chicken fat, 2tbls stock, 2 bashed up whole matzoh or 1/2 cup matzoh meal, good pinch pepper - whisk wet stuff, add dry, leave to soak in, make into balls with wet hands)

Depending on how thick the stock is, you can usually tell when the dumplings are cooked as they start to float on the surface. (about 15 minutes)

Alternatively, chuck in some angel hair pasta or other noodles.

Just before serving, stir through some chopped parsley leaves.

Enjoy with the knowledge that it cures all known hurts!

hot.chick

it's exactly that just with chicken instead of beef :T

ukmonkey

Thanks jojo, but it's either gotta be the slow cooker or a fast way to cook, no happy-medium available I'm afraid!!

maman

You've had plenty of advice on slow cooking but as for freezing the meat: I always take the meat off chicken and freeze. I wrap mine in foil in meal/sandwich size portions then defrost use for stir-fry, curry etc

Confuzzled

as far as the freezing goes it's ok to freeze COOKED meat, it's refreezing uncooked meat that can be dodgy

so have no worries about freezing the slow cooked chicken meat it's perfectly safe and is a very common practice both commercially and in homes all over

horsechestnut

Keep the chicken fat and use for Roast Potatoes or Chicken Pate.

[Deleted User]

Jojo, thats got to be the best recipe for chicken soup known to mankind ,wonderful I havn't had soup like that for years since we lived in the eastend of London

Jojo_the_Tightfisted

Oh, thank you Jackie! I inherited it secretly from my Nan. I think that, whilst she never breathed a word of it to a soul throughout her life, her family came from overseas at the beginning of the last century, changing their name as they did so.

I also have a vague memory of her singing to me when I was ill in words I didn't recognise, but my mother said I must be imagining it. Mind you, she never got told the chicken soup recipe either...

ukmonkey

Cheers guys, will report bacjk later this evening on how it went!

zippychick

I always forget what to do with the chicken stuff that comes out. I have some in the fridge for a week now - i need to freeze it before it goes off. So i scrape the fat and keep for roasties and the liquid is stock? Is that right? I always forget what Im supposed to do here:o