Braised Squirrel Recipe

Ingredients:

4 squirrels – quartered
1 cup of water
1 cup of red wine
4 tablespoons of butter
3 celery stalks – diced
1 can mushrooms – drained
1 Spanish onion sliced
2 Knorr chicken bouillon cubes
Salt and pepper to taste

2 teaspoons of sage
2 teaspoons of lemon thyme

Braised Squirrel Equipment:

Large sauce pan with cover

Directions:

In sauce pan put in the water, 1/2 the wine and squirrels. Cook covered over a medium/low heat for 45 minutes checking every 10 minutes or so to make sure its not cooking too fast. If the liquid seems to be reducing just add more water. Turn the squirrel as you check on it during this part.

After 45 minutes, add the remainder of wine, butter, celery and onions. Simmer for 10 minutes uncovered then add the 2 Knorr chicken bouillon cubes, sage and thyme. Reduce liquid by 2/3. Add mushrooms and salt and pepper to taste.

If you want, once you remove the squirrels from the broth you can make a gravy. Just heat the broth to a slow boil. Take 3 tablespoons of cornstarch and mix it into a 1/4 cup of cold water. Whisk to break up any clumps. Slowly whisk in the cornstarch mixture into the broth. Be careful, the broth will begin to thicken. Keep stirring in cornstarch until you get to the thickness you want.

Ingredients

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
10 sprigs fresh thyme
8 to 10 peppercorns
2 gallons cold water

Directions

Place chicken, vegetables, herbs, spices and water in a 12-quart stockpot. Cook on medium-high heat until the “stuff” starts to boil. Turn heat down to medium low so that stock maintains low, gentle simmer. Every time you check on your stock – skim the scum with a small strainer Cook this way for about 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for another 2 -4 hours.

Strain stock through a fine mesh strainer into another large stockpot container – discarding the solids. Sometimes I do this a second time but place either cheese cloth or paper towels in the strainer to remove all suspended particles. Cool the stock and refrigerate. Next morning, remove solidified fat from surface. If all had gone well the remainder will be either very tasty stock or very tasty jelly that when heated up turns into a very tasty stock.

You should break up into separate containers – what you will use in the next week, keep in the refrigerator, the remainder should be put in the freezer for future use

Just a note – you do not need to throw all types of spices and crap into the stock. Keep it simple, later as needed you can add garlic, lemon, or whatever you want to season with based on the recipe you are making.

Ingredients

1-3 pound chicken
Salt
Pepper
3 Tbs. butter
1 leek (white part only) – finely sliced
½ onion finely sliced
1 Tbs. flour
1 Tbs. apple cider (apple juice will do just fine)
1 cup heavy cream

Equipment:

Large Skillet

Cooking Directions

Cut chicken into serving pieces. Heat skillet and melt butter. Salt and pepper the chicken pieces and add to skillet. Saute over low heat for 30 minutes. Turn the pieces, lightly brown the chicken. Add the leek and onion, and when they are soft, remove the chicken pieces to the serving dish. Stir in flour, apple cider and heavy cream. Simmer for 1-2 minutes. Pour the sauce over the chicken.

Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
1 large rib celery, diced
12 to 16 ounces sliced mushrooms
1 clove garlic, minced
4 green onions, sliced
2 tablespoons flour
4 cups chicken brot
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt, or to taste
Fresh ground black pepper
3/4 cup heavy cream

Directions:

In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream