Thursday, 19 August 2010

Never-ending Stew

You should not take any of the following as definitive. It is an idea, not a commandment. And the idea was to make 4 chicken legs last as long as possible, assuming 1 person with a healthy appetite, eating once a day.


1/2 or 1 gallon stockpot
Sharp knife
Cooker (1 ring)
Garlic Press


Day One

4 Chicken legs
4 slices of diced bacon
2 tbsp sunflower oil
2 Oxo cubes, vegetable or chicken
2 medium onions
2 fat cloves of garlic
2 celery sticks
1 cup of broth mix.
half a bottle of (budget) white wine.
A litre of boiling water.

Herbs of your choice.

Day 2

Add some leeks and carrots

Day 3

Add some mushrooms

Day 4

Add some diced rabbit, or whatever appeals.

Day 5

Et cetera, et cetera, et cetera.

Method: Cook as you would expect. The bacon, celery, onions and garlic go into a stockpot, with the oil. Then fry 'til the onions are transparent, and then the chicken goes in. When it's browned, the water, the Oxo cubes, the broth mix, the herbs, and the white wine go in. Simmer for an hour or so, and serve each leg with rice, potatoes or cous-cous.

Clearly this base forms a stock for whatever you want to eat, indefinately. If, between meals, it is kept in the fridge, it will last. And if, before meals, you simmer it for at least twenty minutes, you should be safe from nasty bacteria. All you need do is add some kind of nutrient each time you heat it up - and, if you have no new nutrients, heat it up anyway and enjoy.

Best, 2RM

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