January 2012 COTM Jacques Pepin Companion Thread
- Caitlin McGrath Dec 31, 2011 10:24 PM
Please use this thread to post about recipes from any and all Jacques Pepin cookbooks EXCEPT Essential Pepin, and about recipes found online. Remember to include the name of the book or the link to an online recipe in your post, as this thread covers lots of works.
I have made Jacque's mother's cheese souffle several times. It's quick and easy to make as he uses whole eggs rather than whipped egg whites. While not quite as airy as an egg white souffle, the texture is smooth and lovely and it puffs up beautifully. It's delicious, not a bit fussy, and because there aren't beaten egg whites to consider it can be assembled and ignored for a while before baking. It's baked in a gratin dish which means there's plenty of the delicious browned top to go around.
A great recipe from "The Apprentice: My Life in the Kitchen"
I learned to make Fromage Fort from Jacques' "Cuisine Economique".
Great way to use clean out the cheese drawer in the fridge and use up those odds and ends. Cheese, wine, and garlic spread on bread and popped under the broiler. What's not to love here? Possible variations seem endless.
I'm excited to dig out his books and get going, though I won't be ready for the recipes I just mentioned for a while. Need to lighten up a bit after way too much rich food over the holidays. And I do mean *way* too much. It was glorious. :)
re: Georgia Sommers
Jacques' Pepin's maman's cheese souffle is a constant repeat for us.
If we don't have Gruyère or 'swiss cheese,' we substitute. It's still good.
Left-over is 'really-really' good served cold the next day.
We've used a souffle dish each time; next time I'll try a gratin dish - thanks.
Lobster Salad with Tarragon – p. 31 – Fast Food My Way
Happy happy joy joy . . . I found this recipe on-line so I’ll skip the ins & outs of the prep and rely on the link below from Google books:
We had originally planned this as a starter for our New Year’s Day dinner however our roast hadn’t defrosted so we moved to plan B yesterday and, put this on tonight’s menu. Nothing new or innovative here, just a combination of familiar flavours and, great ingredients. I did make a couple of changes to suit our tastes. I opted to use lime juice in place of lemon. After years of visiting the Caribbean, we’ve come to prefer lime with our seafood and, I love how well it plays with tarragon. I also added just a smidge of garlic to the cream mixture.
Unfortunately my mixer is hidden away in the depths of a storage closet as we prepare for a kitchen renovation so I wasn’t able to whip the cream as JP suggests. Instead I whisked it with all my might and after admitting defeat when no peaks, stiff or otherwise, appeared in my bowl I just carried on. Tasting as I mixed I should note that I ended up adding some additional tarragon and lime juice as I felt the sour cream was the predominant flavour.
JP has you make a “nest” of Boston lettuce leaves in a dish and, top w the lobster. I’d note that the lettuce really adds a nice textural element to the dish and when I make this again, I’ll use 3 leaves of lettuce per plate.
This was an elegant, rich and delicious starter that disappeared almost as quickly as it appeared on the table. We served this with a dry Prosecco that worked beautifully. With the adaptations noted above, I’d definitely make this again. I’ll be interested to see how the whipping of the cream plays into this as well.
ETA: Oh, and just btw, is JP wearing eye liner on the cover of this book? There was something a little odd about that pic of him IMHO.
Crunchy Kale, More Fast Food My Way, p. 128
Kale chips aren't really news anymore, but this JP recipe got people talking (and making) a couple of years ago: http://chowhound.chow.com/topics/617694
Essentially, toss trimmed, torn curly kale leaves with olive oil and salt and bake them in a single layer on a rack over a baking sheet at 250F for 20 minutes or so, until they're crisp. I used two bunches of kale rather than the half pound he specifies, and didn't measure the olive oil or salt, just used enough olive oil to coat the leaves, a sprinkle of salt, and also a sprinkle of bittersweet smoked paprika.
Most of those I served this to last week hadn't heard of the concept, but enjoyed munching on it, as people do with crunchy, savory snacks. I can eat a boatload, myself.
re: Caitlin McGrath
I've been making more crunchy kale each week, just to have around as low-calorie snack when I want something. While JP wants you to use curly kale, I think this works better with the flat-leaf type or the Russian red, so I buy those if they're available. The problem with the curly kale is that the leaves curl around the slats of the rack, and once they become crisp, it's hard to remove them without the edges breaking off. I use just enough olive oil to very lightly coat the kale leaves, and I've been tossing them with a bit of shichimi togarashi before they go in the oven.
My posting re Essential Pepin Side Dishes at http://chowhound.chow.com/topics/825944
Sauteed Haricots Verts and Shallots p. 412
"I made this recipe exactly as described. As these ingredients are always good, the technique is the key in this dish. I used small string beans."
However, I see that on p. 190 in "Julia and Jacques Cooking at Home" (1999) 'Jacques's Sauteed Haricots Verts" which is basically the same recipe recommends the initial cooking to be 5 to 6 minutes, not the 7 to 8 minutes as in "Essential Pepin."
IMO 5-6 minutes would have been adequate.
JULIA + JACQUES COOKING AT HOME: Sautéed Snow Peas, Pg. 208
This is such a no-brainer recipe but it comes with Jacques' great little tip for blanching small vegetables. Specifically, set a skillet containing prepped vegetables over high heat with a small amount of water, cover and cook for a few minutes till water has just about evaporated. Uncover pan, add fat and seasonings, sauté a few seconds and Voila...! Done. There are really two small vegetable recipes in this section: snow peas and small tomatoes. I just cooked the peas... a 0.58 pound mixed bag of snow peas and snap peas.
If you opt to blanch the peas in a large pan of boiling water then here are the directions for the recipe: Heat either butter or olive oil or both in a large frying pan. Add finely chopped onion or shallots or scallions. I used minced scallions. Cook a couple of seconds to soften then add the peas. Toss for a few minutes till bright green. Season with salt and pepper. Toss a few more seconds and serve.
The peas were a delight. Bright green, sweet, and tender but still with a little crunch. I served this with a penne/pancetta/eggplant/red sauce with goat cheese concoction. The peas then became a side salad.
I made this recipe tonight as a side dish to Essential Pepin's "Chicken in Tarragon Sauce" p. 262.
I've always made snow peas by steaming them. This is much easier for me.
I put them in a skillet with water, although after discussion with Mr. R., he wanted more water. I won the day because by the time they were ready, there was still excess water that had to be poured out. Caveat: not much water needed.
We prefer snow peas with nothing more than a bit of salt - I don't ever care to have butter on mine. Shallots not necessary for a clean taste. But we did add butter - because that seems soo French - in keeping with Monsieur Pepin.
FAST FOOD MY WAY: Thirty-Minute Cassoulet, Pg. 167
For me this was more like a 50 minute cassoulet because of my slowness but the cooking time was just about 30 min. Three different meats are used, as well as diced mushrooms/onions/garlic/tomato, thyme and bay leaf. Although canned cannellini are called for I used dried cannellini I had cooked earlier in the day. Per the recipe the meats I used were a little less than 1 pound slice of rolled Boston butt - tied, 1/4 pound (1 large link) hot Italian sausage sliced in 6 pieces, less than 1 pound (.93oz./4 links) bratwurst. The meats were from three different area butchers.
The procedure was uncomplicated. A skillet is recommended but I used a large sauce pan... next time I'll use a Dutch oven. Heat a bit of olive oil, add the pork and Italian sausage, cover, cook 8 minutes. Add bratwurst, mushrooms/onions, crushed garlic, thyme, bay leaf. Mix all together, cook 6 minutes. Next comes the beans, tomato, water (turkey broth), freshly ground black pepper. Bring to boil, reduce to low, cover, cook 5 minutes.
To serve: Cut pork in slices and the Italian sausage in pieces. Arrange on a platter with the rest of the pan contents, sprinkle chopped parsley over. I simply used warmed ironstone bowls into which I ladled a little of everything then garnished. Dijon mustard and Tabasco are the condiments. We just used Tabasco.
This was a seriously tasty and well flavored cassoulet. It didn't have quite the depth of flavor of a traditional cassoulet but it was totally serviceable for a quick evening meal. We both liked it and surely will make it again.
FAST FOOD MY WAY: Little Shrimp Casseroles, Pg. 137
Loved this...! Really, really super fast and full of flavor. Just be sure to season aggressively. Lately our local supermarket has been selling large Florida gulf shrimp and since we don't eat farmed shrimp I've been stocking up. They're quite delicious and this recipe was perfect. Simple ingredients and practically flash cooking.
The directions give the option to use either several small gratin dishes of a large baking dish. I used one large baking dish. Mix melted butter with chopped garlic, minced scallions, chopped mushrooms, S & P and a little EVOO. Clean and devein large or small shrimp (I used large) , add to bowl. Mix well then add to a baking dish or divide between small gratins.
Toss fresh breadcrumbs with EVOO, sprinkle over the shrimp, pour white wine over all, bake in a pre-heated 425F oven for about 10 minutes, till crumbs are browned and shrimp are cooked through. That's it.
This can be put together ahead of time which makes it perfect for a party. Just heat the oven about 10 minutes before you want to serve. The photo shows the shrimp arranged on top of the casserole but I simply tossed them up with the seasoning mixture. Sautéed snow peas and chopped white stems of a head of chicory was the side dish. No leftovers with this meal.
Rella & LLM:
That's basically the recipe but for the record, I used EVOO not canola and JP specifies in the book to use Fresh breadcrumbs and to keep them "fluffy" by incorporating the oil just by carefully tossing the crumbs to mix. I did not grease the baking dish and nothing stuck. IIRC he doesn't say to do that. The shrimp I used were fresh headless but still in the shell, It's an easy matter to clean them, though; just a pound was plenty for the two of us. And, there's not a crumb left.
I hope you both like the dish. I think scallops would be good cooked that way too.
His mother's sauteed hard boiled eggs - les Oeufs Jeannette (recipe in The Apprentice) - has a vinaigrette dressing that includes some of the leftover hard-cooked yolk. It's a very nice addition to vinaigrettes of any stripe. Of course it makes them creamier, but the taste is different than you'd get by using mayonnaise.
I made a Food and Wine recipe contributed by Pepin for dinner last night, and loved it (http://www.foodandwine.com/recipes/be...)
He calls for braising the beef in a full bottle of red wine - no other liquid. So you get a robust, flavorful sauce that absolutely requires some crusty bread for dunking back in the pot. I didn't make the vegetables in the recipe - just roasted some carrots, turnips, and radishes I had in the fridge. I used a chuck roast, not the flatiron steak. I think this is my new favorite braised beef recipe.
On a side note, I got an email from the library this morning that Esseintial Pepin is finally ready for me to pick up! I'll be spending too much of my work day reading up on everyone's favorite recipes so far...
I've been making this recipe for years and it's always a hit! Like you, I tend to use chuck because it's cheaper than flatiron and also the flatiron at most butchers is often cut too thin. Normally I use a cheap Cotes-du-Rhone or even a Malbec but the last time I made it (about two weeks ago) I used a cheap Languedoc. Result: the stew was thinner and more acidic tasting and I had to add sugar and more carrots to balance it. It was definitely a lesson that the wine you use matters, especially in a recipe like this.
Other recipes I've used frequently are his fromage forte (described higher up in this thread, basically a mixture of whatever cheese you have lying around with white wine, garlic, and pepper.) and his chicken liver pate: http://www.foodandwine.com/recipes/ch...
Salmon Burgers on Baby Arugula, More Fast Food My Way, p. 84
This recipe comes together easily. Into the food processor goes a pound of salmon in 1-inch pieces (cleaned of skin, pin bones, etc.), a cup of diced button mushrooms, a cup of cubed white sandwich bread (something I never buy, so I picked up a roll along with the salmon and used the interior), 1/2 cup chopped scallions, 3/4 tsp. salt (1/2 tsp. for me), 1/2 tsp. pepper. This is pulsed briefly, just until the mixture starts to stick together but is still a little chunky, then formed into four patties, each around 4 inches across and 3/4 inch thick. They go into a nonstick pan in a bit of olive oil and are cooked on medium heat for 2 minutes per side. In the meantime, 4 cups of baby arugula is tossed with 1 T olive oil, 2 tsp. sherry vinegar, and S&P and divided among plates, then topped with the cooked burgers.
I admit I was a bit skeptical about how satisfying this dish would be, with no herbs or spices or flavoring agents included, but I went ahead and made it as written and must say that I found it very good. It's not assertively flavored, but the simplicity of the ingredients allowed the flavor of the wild salmon to shine without tasting plain, and they were nice and moist. I made a little sauce to spoon atop from Greek yogurt, Dijon mustard, capers, a bit of caper brine, and some minced fresh thyme, and had the green beans with charred onions from Molto Gusto alongside. All in all, a very nice meal.
FAST FOOD MY WAY: Bean Puree with Anchovies or Smoked Oysters, Pg. 34
We had appetizers for dinner last night: this bean puree along with White Bean and Sardine Toasts, page 35. Together they were more than adequate, satisfying and tasty. Hefty slices of a country loaf, in fact, we used a pain de compagne, cut into thick slabs. This bread has a soft crumb and a rather crisp and chewy crust. When oiled and toasted in the oven it's the perfect vehicle for any type of fougasse or bruschetta topping.
For the bean puree the procedure is simple: Into a large food processor put a tin of cannellini beans, crushed garlic, olive oil, Tabasco, S & P, vinegar. Pulse till completely smooth. Transfer to a bowl, stir in minced scallions and set aside. (I had cooked the beans in the morning so used those instead of canned.)
From this point I deviated from the recipe in that instead of cutting the bread into croutons I sliced the loaf as I mentioned above. The dish really consists of dividing the puree between 4 plates, sprinkling croutons on top, placing anchovies on top of those, minced cilantro on top of that, and either smoked mussels or smoked oysters for the final topping. Using smoked oysters I made virtually the same thing except the toasted bread went down first then the layers as just mentioned.
I put together 4 slices of this. G had 2, I had 1. G thought it was just so-so. I loved it. The beans were beautifully smooth and very well seasoned. The oysters were not too salty and added to the smoky earthy flavor of the mixture. The cilantro added a surprising flavor note. In spite of this I'll not be making it again for G. For myself, I think it makes a delicious dip with crudites or crackers, or bread topping.
FAST FOOD MY WAY: White beans and Sardine Toasts, Pg. 35
The second of our two appetizers last night was this muti-flavored combination of beans, garlic, onions, S & P and two kinds of tinned fish. In the header notes a wide variety of ingredient substitutions are given: any kind of cooked bean, any kind of tinned fish, any kind or fresh minced herbs. So there's a wide variety of choices to be made. I stuck to the basic recipe using a portion of home cooked cannellini, minced parsley, anchovies and sardines.
In a bowl mix all the ingredients together except the herbs and set aside. Toast (4) slices of country bread after pressing both sides onto an oiled baking sheet. 400F/10-12 min. We took them out at 9 minutes and I thought even that may have been slightly too long. Spread the bean mixture on the bread slices, sprinkle with minced herbs. Cut the slices into 4 wedges but leave them as if they were whole. Simple, yes?
Salad makings were at the ready but G thought the appetizers would be plenty and they were. Once again G had 3 slices and I had one. He said he didn't like this even though he ate more than I. LOL He had tasted it all through the prep and let me continue but in the end it just didn't "work" for him. I Liked it very much, however. The beans were soft and silky, and the flavor was smoky salty but not too much of either. We agreed the appetizers would be fine with drinks ans crackers, though. Curiously, we Were having drinks.... I guess I won't be making this one any time soon. I still have half portions to incorporate into a few future meals. He'll never know.
Glazed Salmon in Mirin, Fast Food My Way, p. 120
This recipe is intended for salmon steaks, but I had fillets. Decided that would not be an issue and carried on. The salmon goes into a marinade of mirin, soy sauce, brown sugar, and Tabasco (I subbed Sriracha) in the fridge for at least an hour and up to overnight; mine was in for about an hour. Then into a hot nonstick skillet the pieces go, with the marinade spooned on top. The skillet is covered, and the salmon cooked for 2 minutes. JP doesn't add any fat to the skillet, but given that there was no oil in the marinade, I was nervous about the fish sticking, an added a film of grapeseed oil to the pan. My fillets took 3 minutes to reach medium-rare in their thickest parts. The salmon is served with a dressing of lemon juice, olive oil (I used half what is called for), toasted sesame oil, salt, and more hot sauce, and sprinkled with toasted sesame seeds, which I skipped.
This was very quick and simple to pull together (quick not counting the marinating time, that is), and though nothing revelatory, had good flavor from the marinade and dressing. I have to say, however, that the teaspoon of Sriracha in the marinade didn't come through at all in the final tasting.
I have been watching the Essential Pepin marathon on PBS Create all day. What an outstanding teacher he is! Confirms my belief that teachers are born, not made.
FAST FOOD MY WAY: Red Hot Salsa, Pg. 40
This fresh salsa is used as an accompaniment to Chicken on Mashed Cauliflower and Red Hot Salsa on page 146 which we had for Sunday evening meal. I wouldn't exactly say the salsa was too hot, though.. The heat is supposed to come from 1/4 cup of either minced jalapeno or serrano peppers. I chose to use 2 jalapenos - 1 medium and 1 rather thin and smaller than the other - that added a nice spiciness but not a considerable amount of heat. I made the salsa before starting the main recipe to allow the flavors to blend.
Very simple recipe: mix together... diced tomatoes including the skin and pulp, minced chilies, chopped onion (red) - rinsed under cold running water before incorporating with the other ingredients, chopped fresh cilantro, garlic, lime juice, a pinch of salt, ketchup, and 1/4 cup water which I omitted. Why water ?, I asked myself. (Well, I asked myself, why ketchup too...but...) Fairly typical salsa, really. As it stood aside I tossed the mixture every so often and we dunked a few chunks of artisan country bread into the vast amount of juice created. Very yum.
FAST FOOD MY WAY:, Chicken on Mashed Cauliflower with Red Hot Salsa, Pg. 146
Better than mashed potatoes it's not, but fewer calories it must be. (I didn't analyse)
1. Cook the cauliflower. Bring a small amount of water to the boil, add cauliflower florets, cover, cook over high heat about 12 minutes or till very tender. Drain water, add butter and S & P. With a knife chop the cauliflower as it sits in the pan. Set aside.
2. Here's where I veered from the recipe. Instead of sauteing seasoned chicken breasts in butter and 3 Tbsp water, I poached them in enough water (with diced carrot, celery, and scallions) to give me some broth.
3. Reheat cauliflower if necessary (in microwave or stove top, says JP), place a portion in middle of plate, slice breast in half, place both on cauliflower, ladle salsa (page 41) over top, garnish with chopped chives (I used minced scallion), Serve.
Very nice. I suppose the sauteed-in-butter chicken would have a tad more flavor, but ours was delicious, given all the other flavors going on. We both liked it and for having to make two recipes to complete the main recipe it didn't take very long at all.
Skillet Apple Cake, Fast Food My Way, p. 179
This is sort of a custardy, unleavened pancake, done partly on the stove and partly in the oven. Two medium soft-fleshed apples (he suggests Empire or McInstosh; I used Empire) are peeled, cored, and cut in eighths. In a 10- or 12-inch ovenproof nonstick skillet (10-inch is the right size), 3 T of butter is melted and the apples are arranged and sprinkled with 1 T sugar. They're cooked over medium-low heat for 5 min. on each side and the pan is set aside. In the food processor, a batter is made from 1 cup cottage cheese (I used low-fat), 3/4 cup sour cream (I subbed nonfat Greek yogurt), 3 eggs, 2 T sugar, 1 tsp vanilla, and 3/4 cup flour. The batter is poured over the apples in the skillet, which is covered and cooked over low heat for 6-8 min., then uncovered and put in the broiler, 6 inches from the heat for 6-8 min., until browned on top. Well, I've never met a nonstick pan that is broiler-safe, and mine are supposed to be used at no more than 450F, so that's the temperature I used, and it took about 12 minutes.
This is meant to be cooked right before it's served, but the apples can be cooked ahead and left in the pan, and the batter blended in advance, and I did both before dinner. After it's done, it's inverted onto a plate. All but three or four apple pieces stayed in the pan, but they were easily retrieved and nudged back into place. JP suggests dusting with powdered sugar and optionally serving with maple syrup, but I instead sprinkled with cinnamon sugar.
This was really good, definitely a keeper. It has a firm but tender texture, and the apples are deliciously caramelized. I enjoyed it thoroughly for dessert, but it would also be a perfect brunch dish. It's easy, doesn't take long, and I like that it doesn't use much sugar (just enough, in fact) and can be made with low-fat dairy ingredients. While it's meant to be served warm, the leftovers were good cold, too. The only change I'll make in the future is to use another apple, and really pack as many pieces into the pan as can fit, since they shrink in cooking and I'd like it even better with more caramelized apples. This would work perfectly well in a well-seasoned cast iron skillet, which could go in the broiler.
STEAK A L’ORIENTALE – The Short-Cut Cook - p. 194
I had a tri-tip steak (not a cut that’s widely available in Canada it seems) so I did an EYB search for a recipe since I hadn’t worked w that cut before and landed here. Only as I type this now do I realize that the recipe doesn’t suggest a tri-tip at all, rather it calls for a NY strip or sirloin tip. I think this may have been my downfall as although we loved the flavour of the rub and Asian-style sauce, the steak was as tough as nails and super-chewy. I suspect a tri-tip may need a long marinating time and this recipe calls for a quick dusting of a 5 spice rub and right into the pan it goes. I’d definitely make the dish again w the right cut of beef as the flavours and aromas were incredible. Too bad about the meat itself! We served this alongside a great bean and mushroom dish from World Vegetarian by Madhur Jaffrey. Note to self, read book carefully even if EYB search yields a recipe!
I purchased mine from my trusted butcher bt so it was definitely a tri-tip. If that cut doesn't need marinating then I guess it must have been a bad bit...which would be a first from that guy but it's worth checking out as I know he'd want to hear about it. I'll ask him next time I'm @ the SLM.
I dream of meat from Corti Bros. bt!! Though I hadn't cooked w Tt before, I've had it in chilli of all things! It was the key ingredient in a winning chilli according to the cook who won. I suspect it's that recollection that has me thinking that the cut of meat needs some slow cooking time or marinade to tenderize it.
Julia and Jacques' Cooking At Home
I can't believe that I never reported on this thread. So, here goes!
Fish Stock (Fumet de Poisson)
This is not my go-to Fish Stock recipe. The celery and onion just didn't lend the right flavor. To this day, Rick Moonan's version in FISH is still the house standard.
Onion Soup, page 50
When I want a main course onion soup, this is the one I reach for. It is classic, rich, and never fails to please. I do use JoanN's oven method to brown the onions which makes the dish much easier to consider.
Leek Soup, page 52
Another great soup! Since it is made with water, not stock, it is vegetarian friendly, and makes a great starter soup. When leeks are in season locally, the soup goes to a whole 'nother level.
Mayonnaise, page 116
This is the ratio that I use for my mayonnaise thought I generally add just a bit more lemon juice. I use Julia's food processor method.
Jacques's Ragout of White Beans, page 171
I made this for the first time tonight planning to use the beans for a soup. I used cannellini beans and soaked overnight using the CI brine method. The beans cooked for the recommended 40 minutes and were fully cooked. The beans however, didn't actually have much flavor. The cooking liquid was fairly insipid as well. For the soup, I reduced 2 quarts of homemade chicken stock to one quart. In a saucepan, I cooked some shallots until brown, added tomato paste and cooked until browning, before adding the stock. In the last twenty minutes, I added the beans back into the soup. It worked! It was a really delicious soup. I have quite a few beans left so I might make a puree to spread over bread.
Jacques's Poached Chicken and Chicken Pot Pie, page 279
I make Jacques poached chicken at least twice a month. It is brilliant and foolproof. You poach the chicken, then turn off the heat and let it sit for an hour. I then modify his recipe. Since I don't want to serve poached chicken on a platter, I pull the chicken out, strip off the meat, and then add the bones back into the pot and let it go, on heat, for another hour or so. The stock becomes soup [or part of the veloute sauce] and the chicken becomes enchilladas, chicken in soup, pot pie, and other things I can't think of now.
His chicken pot pie recipe is also special, mostly because of the sauce. Though he calls for heavy cream, I use whole milk and it is delicious.
Free Form Apple Tart or Galette, page 415
On the rare occasion that I make a dessert, I prefer a fruit dessert. This version of the French galette is simple and delicious. I serve with either whipped cream or vanilla ice cream.
Smtucker, what is JoanN's oven method to brown the onions? I remember reading on these boards about browning onions in the oven but for the life of me can't remember on which thread... Now that I use pepperplate I would just copy a recipe or method onto it and know excatly where to find it when I am left with 5 lb bag of onions :)
Could you paraphrase poached chicken recipe?
Here you go.... I have changed this enough to post my version:
Chicken Stock with Vegetables
Jacques's Poached Chicken from Julia and Jacques Cook at Home
4 pounds roasting chicken
6 carrots, ends trimmed, peeled
4 celery stalks, ends trimmed
1 leek, white and light green parts only
1 cup dry white wine [or Vermouth]
2 sprigs tarragon
3 sprigs thyme
1 large onion quartered
1 tbl kosher salt
12 black peppercorns
Place chicken in a large stockpot along with all the other ingredients. Fill the pot with water just to cover the chicken and then place a colander or plate over the chicken to keep it below the water level. Put over high heat and bring to a boil.
Once boiling, lower the heat to maintain a soft boil for 20 minutes. Raise the heat back to high, to again achieve a rapid boil, turn off the heat, cover and let sit for 1 hour.
Remove the chicken from the pot and place into a bowl. When cool enough, pull the chicken off the bones and put the bones back into the pot. Let the bones and stock simmer for about an hour. [When putting the bones back into the pot, you can add additional vegetables.]
When the stock has simmered long enough, turn off the heat, cover, and let sit for about an hour. Strain and store.
[The chicken meat is great for chicken enchilladas, chicken pot pie, chicken salad, etc.]