Winged victory – chicken brodoJune 18, 2009
I have never been a big fan of chicken wings – too fiddly, greasy, just annoying, and for what?
But Ms Karen Martini (I only just thought recently what a killer name this is. How I would love to be called Charlotte Martini) has changed my mind, and found an excellent use for the delights of these tender moist little bits of flesh without the finger-licking tedium. Or at least, the tedious bit is only the cook’s job, not the diners’.
Here is Ms M’s chicken & vegetable brodo faithfully reproduced by some other braver recipe-sharing blogger (the original is from KM’s second book Cooking at Home – buy it, it’s brilliant apart from way too many arty personal kitchen and/or new baby photos – why do people do that??), and below is my slightly altered version, replacing a few ingredients with whatever we had in the fridge. But the big debt is to KM.
Getting the flesh off the chook bones is the fiddliest bit, but from start to finish it took a bit over an hour, and was sooo delicious – was feeling a little off-colour with burgeoning headcold (swine flu?) yesterday arvo, but after a bowl of this stuff was bounding with good health.
I urge you to make this at least once in the next week – I promise it’ll cure what ails you!
Chicken & vegetable brodo, with thanks to KM
- 1kg chicken wings (mine were organic from woolies, and cost six bucks. Bargain.)
- 2 litres chicken stock
- 1 leek, finely chopped
- 5 cloves garlic, ditto
- 1 small red chilli, split
- 3 fronds silverbeet or cavolo nero – stems diced, leaf roughly chopped
- 1 celery stick, diced
- 1 carrot, diced
- ½ chorizo sausage, finely sliced (optional, can leave out)
- ½ cup arborio rice
- Small handful spaghetti, broken into 5cm sticks ( I acidentally used tube spag, but it was still fine)
- 2 zucchini, sliced
- ½ cup frozen peas
- Chopped parsley
- Grated parmesan, to serve
1. Toss the wings in olive oil with lots of salt and roast at 220 degrees C until golden – about 20 mins.
2. Bring stock and 1 litre water to the boil. Toss in chicken wings and cook on rolling boil for another 20 mins.
3. Remove wings from stock, turn off heat, and leave wings to cool.
4. Meanwhile, in a pan saute garlic, chilli, leek, silverbeet stems, celery, carrot, over high heat to give a bit of caramel.
5. Add chopped sausage to pan on high heat, brown & then turn off heat.
6. This is the annoying bit. When wings are cool enough, pick off the meat and discard bones and half the skin (I chucked all the wing-tips – irritating prongs of nothing but skin & gristle), leaving you with a little bowl of deliciously moist chook shreds.
7. Bring stock to the boil again, and throw in the rice, then the pasta a few minutes later, the sauteed veg & snag and the silverbeet leaves, zucchini & peas.
8. Season well and give it a stir now and then to make sure nothing sticks – cook till everything is tender.
9. When the carbs and the zucchini are cooked, turn off the heat; add chopped parsley & stir.
10. Serve in a big bowl with a good grating of Parmesan and crusty bread if you wish – but full of carbs so no need for bread if you can’t be bothered.
This could easily take another chilli if you were so inclined, and make sure you check the seasoning – my stock was homemade so the end product needed lots of salt, but if bought stock maybe not.
Eat and be warm.