CONTRIBUTED BY: DODIE ANDERSON
Large stock pot
Container for chicken meat
Container for necks and feet
Medium frying pan
Small mixing bowl
1 4-5 lb/2-3 kg whole chicken (from pastured source and hormone-free)
10-12 chicken necks and feet (make sure chicken feet are free of chlorine)
1-2 egg yolks from pastured eggs (check label on egg carton)
2-3 Tbsp high quality non hydrolyzed gelatin
Filtered water (enough to cover the chicken)
PREPARATION AND COOKING TIME
Prep time: The day before or early in the morning prepare the chicken stock. It needs at least 3 hours to allow for the fat to rise to the top and harden.
Cooking time: 30-40 minutes
Cut the chicken into 6 or more parts using a butcher's knife.
Melt a little butter to brown the chicken pieces in a large stock pot.
Add the necks and feet to the large stock pot with the browned chicken, cover with water and bring to a rolling boil and then turn down to simmer for about 1–1 ½ hours.
Take the chicken pieces out and place them in an airtight container in the fridge.
Cook the feet and necks for another 2 hours on simmer.
Remove and discard the chicken necks and feet. Store the stock in a large bowl in the fridge overnight.
In the morning (or 3-4 hours later), remove fat from the top of stock and discard.
When you are ready to prepare dinner, take the stock and chicken pieces out of the fridge.
Bring stock to a slow boil in the large pot.
Peel the potatoes, cut them in large chunks and boil them in a separate medium pot for about 30-45 minutes until they are well cooked, which we recommend.
Turn off heat under a large stock pot.
While the potatoes are boiling, melt 1 tablespoon of butter in a pan on medium to high heat and start to add the stock slowly from the pot to the pan.
When the stock mixture in the pan comes to a boil, slowly add about 2-3 tablespoons of bloomed gelatin and keep stirring the stock mixture. Keep adding more stock until the sauce is thickened.
Temper the eggs by mixing a little stock from the large pot into beaten egg yolks in a bowl. Then slowly add the eggs to the stock mixture so the eggs do not cook.
Add the chicken here so it warms with the thickened stock mixture, which is now considered the sauce or “gravy”.
When the sauce/gravy is ready to serve, turn off the heat and add a little cream.
Mash the potatoes in a ricer or with a masher. Heat up about 4 tablespoons of butter with ½ cup of cream and add this to the potatoes.
SOME TIPS AND COMMENTS
1. You can add organs like gizzards and hearts to the stock to increase the nutrient value.
2. Any leftover stock remaining in the large pot can be cooled and stored in the fridge in mason jars for up to a week for other uses. It can also be stored in the freezer when cooled down.
Serve mashed potatoes with the chicken and lots of gravy.