And Now, For My Next Trick...

Cooking a whole chicken is like magic. You get several meals from one bird, but unlike eating leftovers several times, you can create dishes that are completely different. Roast it or grill it and enjoy a delicious first meal. Then remove the rest of the meat, and throw the carcass on the stove in a big soup pot, covered in water, with an onion, carrot, celery stalk and bay leaf. Simmer several hours for a wonderful stock to use in soups, sauces, pasta, rice or risotto. The cooked chicken meat can be seasoned for any number of dishes, like quesadillas, curried chicken salad, cold chicken sandwiches on good bread, stir fry, or fried rice, like the recipe below. 

Chicken Fried Rice

Here is one chicken recipe that can handle a variety of fresh vegetables, so use whatever is available from Fair Shares and it will be delicious.
1 cup cooked chicken              
1/2 tsp salt
1 T. soy sauce
2 cups rice
1/3 cup olive oil
2 1/2 cups chicken broth
1/2 cup onion or green onions, diced
1/2 cup mushrooms, diced
1/2 cup celery, diced
1/2 cup sweet peppers, diced
2 T. rice wine
1 tsp soy sauce
(optional) fresh or dried: 1/4 tsp. ground ginger, 1/4 tsp. hot pepper, 1/2 tsp. garlic powder
2 eggs, beaten

Combine chicken, salt and soy sauce in a small bowl. Let stand for 15 minutes. Chop and dice vegetables, toss with rice wine, 1 tsp. soy sauce, spices.  Heat oil in a wok or large skillet over medium heat. Add rice and fry until golden brown. Reduce to simmer and slowly add broth and chicken mix. It will sizzle when combined. Cover wok/skillet with a lid and do not open for 15 minutes. Uncover and turn up heat to medium. Add vegetables and cook until almost tender, about 5 minutes. Push rice mixture to the side and scramble the eggs in the bottom of the pan. Once set, mix in with rice. Eggs can also be scrambled in a separate pan at the same time vegetables are added to rice. Toss with shoots or other greens, just to wilt to get more vegetable goodness in your meal.

 

Garlic Scape and Fennel Spread 

From Farmer John's Cookbook The Real Dirt on Vegetables
Makes 3/4 cup

2 tsp. olive oil
1/2  fennel large bulb, finely chopped (about 1 cup)
1/2 cup water, vegetable, or chicken stock
2 tsp. mirin or rice wine
1/4 tsp salt
4 to 5 garlic scapes, quartered (can substitute 1-2 small cloves of garlic)

Heat the oil in a medium skillet over medium heat. Add the fennel and cook until soft, about 5 minutes.
Add the water or stock and mirin or rice wine; bring to a boil, add salt. Cook until thick, 4 to 5 minutes. During the last 30
seconds of cooking, stir in the garlic scapes.

Transfer the mixture to a bowl. Cove and refrigerate for at least 5 hours to allow the flavors to develop. Season to taste with more salt.

Works great with roasted meats, to flavor sandwiches, bean dips, or over grilled vegetables