Another Bloody Recipe: Smoked Chicken and Garlic Chowder

I needed the container the smoked chicken was in, for biscuits, so I stripped the meat off and put it in a smaller container. 


What to do with the carcase?  It was quite a hefty bird, Would probably make two of those little smoked chickens we buy in NZ.  
Gert, my little old Irish Grandmother taught me one important lesson: Waste not want not! 

So
Bones make soup, right?  

What I did: 
Cover it with cold water- about 2 litres, and bring to the boil. Make sure you include the jelly from the middle and the smoked skin.  

While it is heating, chop an onion and add it, then chop up TWO whole corms or bulbs – or whatever they are called – of Garlic chopped as finely as possible. Lots of garlic.  As I chopped it I added a little black pepper, a pinch or two of curry powder, a dash of chilli powder and a quarter teaspoon of brown sugar.  I also added a dash of worcester sauce while I was chopping.  It felt right.  The garlic odour was heavenly.  

Add the chopped garlic to the pot.  

Bring to the boil.  

Simmer for a few hours until the carcase is falling apart and the garlic and onion are pulp.  

Cool, and extract all the bones and skin, returning any meat and pulp to the pot.  Bring the stock back to the boil and add  some chicken stock (salt free stock cubes in my case) (and extra water if necessary). 

I also added some of the scrappier bits of smoked chicken meat I had cut from the bird at this point. 

Simmer for a bit more while you mix a cup of water with three heaped tablespoons of full cream milk powder, (or a cup of milk) and three tablespoons of flour.  
Stir the flour and milk into the stock with a whisk and bring to the boil. As soon as the chowder has boiled and thickened, throw in a handful of frozen mixed veges to take it off the boil, and to add a little of what my Grandma called nourishment.  Throw in some chopped red capsicum for colour.  I chop mine and freeze them as they are so expensive here, and I don’t want them to waste away in the refrigerator.

Bring back to a simmer and turn off the heat. Do not let it boil again.  Serve sprinkled with a little paprika.  

Had I some, I might have added some cream or sour cream before serving, and garnished it with garlic chives, but I thought it was really good as it was.  I was quite pleased with myself.  

By the way, I made this in my rice cooker, as it is perfect for such cooking. The gas stove tends to catch this sort of thing if I lose concentration.
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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
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One Response to Another Bloody Recipe: Smoked Chicken and Garlic Chowder

  1. Pingback: Smoked Chicken and Garlic Chowder « Comfort Cookery

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