Friday, May 23, 2008

stock and wings

In response to the lovely Charley's comment, I think I'll take a second to discuss the mindblowing ease of making stock. It's really easy. Mindblowingly so.
I start all stocks, veg. or other, the same way. Fry as much chopped garlic as you can be bothered to peel. At least 2 cloves, you lazy sod! In a little olive oil.
For veg. stock - then add some veg. Cleaned and peeled. Carrots, onion, clean potato peel. Add very sparingly celery, pepper. Like, half a stalk celery or a quarter of a pepper. Their flavor is too bossy. Leeks are nice. Don't use leafy greens, cruciferous veg, or mushrooms. Just don't. Corn cobs work. Fry away. Cover completely with water. Add a bay leaf. Simmer for 25 min. Strain. Salt. Add seasonings during soup making. This is nice and basic.
For meat - Actually I lied above, for meat - which is usually chicken, you can use the cheapest parts, wing tips, etc. - add garlic AFTER you've put the meat in as it burns before the skin browns. Bash meat a lot, you want to crack the bones, that's where the flavor is. Remove excess fat but LEAVE ON SKIN for the love of god. Put in the hot oily pan. Med. heat. Let sit, stop fussing with it! Let it brown for 2 minutes then throw in garlic. 2 more min. No stirring! Then throw in a hunk of onion and a carrot if it's around. A bay leaf. Cover with agua, stir, and bring to a boil. Immediately turn down flame so it's a bare simmer. Cover. Simmer for at least an hour, preferably 2. Even 3, esp. if you're using a meat other than chicken. Cool. Strain. Refridge. Peel off fat layer if you are that type of person. Put it in a big washed yogurt container and write the date and meat type on top. Freeze if you are the type that has cleverly thought ahead and hence is not wasting all the tips you have after preparing all those wings for your large male friends because they were on sale and people mistakenly are impressed by a yummy wing which is actually the easiest thing to make delicious. Fools!
Pa's Highclass Wings (m'dad's recipe, only slightly altered to my taste)
1.5 lbs chicken wings (trim tips for stock. Just cut 'em off, it's easy).
3 lg. cloves garlic
1 teaspoon cumin seeds
2 tablespoons salt
2 teaspoons paprika
pinch cayenne
1 teaspoon tabasco
1 tablespoon brown sugar
preheat oven to 400. Toast cumin seeds in a dry pan for a minute till they smell toasty. Only takes a sec, don't burn them! Or if you are lazy just buy cumin powdered. Mash to a paste with garlic and salt. If you don't have a mortar and pestle (loser) you can put the garlic through a press and mush stuff together with a fork, but use powdered cumin then. Then mush in other sauce crap. Dump over wings in a big bowl, and toss delightedly. Spread on a cooking sheet, roast for 15 minutes, then turn em over with tongs and cook another 10. Or until they look crispy and yummy. Eat with snarling abandon.

1 comment:

Skhudronzhoglo said...

About vegetarian stock, you should put more emphasis on Potato Peels. I save potato peels in the freezer for this purpose. Along with leek tops, scallion tops, (the part you would toss out ordinarily). The potato peels, more then anything else, give a veg stock body. Leek tops add sweetness. Also, frying the stuff is optional. Not frying gives a lighter cleaner result.