Search This Blog

Sunday, 25 September 2011

Chicken and dill pilaf

Dispose of your
chicken carcass a stock pot
This weekend I found myself hoking round Tesco's reduced section and gathered up some random vegetables, some of which gave me the makings of stock. One thing I did not get to eat on my holidays was my favourite bulgur wheat pilaf - the restaurateurs of Side preferred rice and orzo to coarse bulgur and vermicelli. So I dragged a chicken carcass out of the freezer and made a main course pilaf inspired by Turkey and Tesco's.

Chicken & Dill Pilaf

1 chicken carcass (or a pack of chicken wings)
2 onions, halved
2 carrots, cut into chunks
3 stalks of celery
Handful of parsley
Salt and pepper

Coarse bulgur (or rice if you can't find any)
3-4 stalks of celery, finely chopped
1 onion, finely chopped
1 nest vermicelli (optional)
1 small bunch of dill, chopped

Take the first 6 ingredients, put them in a large pot and cover with water, bring to the boil, skim off the foam, simmer on low for a few hours. Strain the liquid off and measure it (I got 24 fl. oz.). Measure out half that amount of bulgur or rice (e.g. I poured the bulgur into a measuring jug up to the 12 fl.oz. marker). Pull any chicken meat off the carcass and chop finely. Take a large pan with a lid (I used a flat bottomed wok) and fry up the onion and celery in olive oil until it's transparent, then crumble a nest of vermicelli in, stir till the vermicelli is translucent. Add the bulgur and fry for a few more minutes. Then add the hot stock (there will be lots of steam!), add the chicken bits, bring to the boil, cover and turn the heat to medium. Leave without touching for 10 minutes, then turn the heat off and leave it to stand on the ring for 10 minutes (it will sit longer if needed). Do not touch the lid! No peeking, no stirring. Chop the dill finely and stir it through, check for seasoning and then leave covered for another few minutes for the flavour to permeate.

No comments:

Post a Comment