I absolutely love flan, but have never actually tried to make one, so when it came about that I will be co-hosting a holiday party for the lovely people taking salsa classes with Julio Montero, I thought I had better practice before the actual day.…
Every time I make chicken bone broth I just kind of wing it. I decided to write down what I did this time. This one is a mish mash of different flavours that I have used for different broths over the years. I thought I’d mix them together to see what happens (I know, living dangerously). The idea was to create a rich broth with a lot of depth that could be eaten just on its own. I’m happy to say it worked. Some recipes call for messing about with roasting the bones. I didn’t bother and the result was just as good as the times I have taken that step.
- 2.5 lbs chicken bones
- 2 whole chicken legs
- 10 -12 cups water (or enough to cover the bones by an inch)
- 1 large onion, peeled, cut in half and studded with 10 cloves
- 2 whole allspice balls
- 2 Tbsp rock salt
- 10 pepper corns
- 4 bay leaves
- 1 stalk lemon grass, peeled and chopped in 6
- 6 kaffir lime leaves
- two pieces dried galangal
- 6-8 cloves garlic smashed and peeled (or more if you like)
- 2″ chunk of fresh ginger cut in slices
- 6 cardamon pods (bruised)
- Put all the ingredients in a large (and I mean large) pot.
- Bring to a boil and skim off any foamy impurities.
- Reduce to a simmer and let it simmer for at least one hour (2 is better).
- Strain and cool completely in the fridge.
- Skim off the fat that will rise to the to and you should have a lovely giggly bowl of bone broth. The giggle means you managed to get the gelatin out of the bones and that’s the “good stuff” of bone broth.
If you don’t want to spend all day in the kitchen watching your turkey roast and wringing your hands over whether the breast is going to dry out before the thighs cook through, a spatchcocked, dry brined bird is for you. Spatchcocking just means cutting out the backbone of the bird and then flattening the works (aka butterflying the bird). To do this, you need a pair of good, sharp kitchen shears and for god sake be CAREFUL. The ER is on holiday hours and having to sit in triage instead of snarfing pumpkin pie would totally suck.
I’m not going to go into chapter and verse on why this is the best way to cook a bird. I can tell you it produces a juicy, flavourful bird in about a 1/3 of the time as any other method we’ve tried. If you need further convincing, go read Serious Eats’ treatise, How to Cook a Spatchcocked Turkey: The Fastest, Eastiest Thanksgiving Turkey.
- 1 14 lb turkey (no reason you couldn’t use a chicken if you wanted to)
- 1/2 C Diamond Crystal kosher salt
- 2 Tbsp baking powder
- 1/4 C chopped fresh rosemary
- Zest of one whole lemon
- Mix the ingredients in a small bowl.
- Pat the turkey dry with paper towel.
- Sprinkle the dry brine mixture all over the bird (all surfaces). The bird should be well coated although not encrusted.
- You will most likely not need all the salt.
- Transfer the bird to a rack set in a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours (yes, you read right, uncovered for 12 to 24 hours).
This is how it looks before going into the oven
- Without rinsing (we did brush off the excess salt), roast the bird omitting additional salting steps in this recipe: https://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html
It’ll take about 80 minutes.
Cranberry orange sauce with a hit of port is the perfect compliment to juicy turkey. This recipe for cranberry orange sauce is quick, easy, and can be made the day before. In fact, it’s better if you do make it the day before to let the flavours blend.
- 1 bag fresh cranberries (you can use frozen in a pinch)
- 1/2 C white sugar
- 3/4 C port
- Zest and juice of one large orange
- Wash and drain cranberries. Pick out “ta rotten vons” as my Mummu used to say.
- Put the cranberries and the sugar in a small saucepan over medium heat and cook until the sugar melts.
- Add the port and juice from the orange, stir and cook on medium-low for 10 minutes or until the cranberries start to pop.
- Remove from heat, stir in the orange zest and allow to cool. Cover and put in the fridge until ready to serve.
My Dad’s family is originally from Nova Scotia and he’s always loved scallops. On my first night home for Thanksgiving weekend he whipped up a batch of pan-seared scallops with a lemon and caper sauce from the Recipe Critic. So good and all done in…