Comments on: Rustic Roast Chicken with Sweet Peppers and Sausage

By: Kimi @ The Nourishing Gourmet

Kimi @ The Nourishing Gourmet — Thu, 05 Nov 2009 01:00:11 +0000

WOW! Another mouth watering recipe (remind me not to read your site when I should be cooking).

By: Tuesday Twister « Edible Aria

Tuesday Twister « Edible Aria — Wed, 04 Nov 2009 01:58:15 +0000

[...] Rustic Roast Chicken with Sweet Peppers and Sausage Pastured chicken, sweet peppers, sausage, fresh herbs and garlicky croûtons. One of my personal [...]

By: Lechon Asado (Cuban Roast Pork) « Edible Aria

Lechon Asado (Cuban Roast Pork) « Edible Aria — Fri, 30 Oct 2009 23:37:26 +0000

[...] long-grain aged basmati in chicken stock until tender, adding water-soaked saffron during the last few minutes of cooking. Season to taste [...]

By: Ren

Ren — Fri, 30 Oct 2009 22:23:35 +0000

Thank you very kindly, Mrs. Cote!

By: Mrs. Cote

Mrs. Cote — Fri, 30 Oct 2009 18:55:14 +0000

Wow! I’m a new reader and I’m already paging through your recipes looking forward to some inspired meals! This one looks especially delicious. I love the thorough instructions, photo presentations, and use of high quality ingredients.

I especially appreciate the “manliness” of your recipes. Meaning I can actually picture my husband appreciating the recipes I have read thus far. So often I read recipes I know I would love but my hubby would be left starving after or simply see it as my “girl-y” food not real food.

Thank you so much!!

By: Ren

Ren — Fri, 30 Oct 2009 12:11:55 +0000

Perfect! Thank you!

By: eastkentuckygal

eastkentuckygal — Fri, 30 Oct 2009 11:57:19 +0000

It is interesting that it is still gelatinous! I hear of people, and have experienced cooking stock for 4-6 hours… even 12 and not coming out with a gelatinous stock. I do think the amount of bones compared to the amount of water is a key thing for gelatin. I’ve started using more bones, left over gristle and skin, etc… and cooking longer to get the gelatin. I know some folks add some apple cider vinegar to draw out the nutrients as well. It is definitely interesting… science cooking. :)

I use my version for recipes as well, but more often to flavor rice, cabbage, casserole, and soup recipes.

By: Ren

Ren — Fri, 30 Oct 2009 02:09:29 +0000

I’d be very happy for you to link in- please feel free to do so at any time!

This particular stock recipe is intended to make a fairly light & quick broth that is seasoning-neutral, for use in recipes, braising, etc. Although light, it is still gelatinous and full of flavor & nourishment.

Your roasted stock is another really delicious way to do it, resulting in a darker & stronger flavor. I do it this way when I have roasted bones on hand.

A good ratio to remember for the 1 hour version is that it takes about 1 pound of bones to produce about 1 quart of gelatinous stock.

Thanks, eastkentuckygal!

By: eastkentuckygal

eastkentuckygal — Fri, 30 Oct 2009 01:57:29 +0000

That looks excellent! I’ve never had chicken and sausage before. My girls would love it. That is their two favorite meals combined. :) As for stock. I like your instructions. Very thorough. I think I will link to it from the instructions on my site, if you don’t mind. It is so good to get different perspectives. I do a slow cook too, but I use quite a bit more water and more bones. I save all our bones from chicken eating, freeze them, and bring them out for stock making. I simmer for about 24 hours. I love the part about the slow heat changes. That is key!

By: Pennywise Platter Thursday 10/29

Pennywise Platter Thursday 10/29 — Fri, 30 Oct 2009 00:55:12 +0000

[...] Ren @ Edible Aria – Rustic Roast Chicken with Sweet Peppers and Sausage [...]