High Test Chicken Stock
A deeply flavorful stock with rich color is created as the meat is sautéed before simmering. Start with either a whole chicken or legs for the greatest economy.
2 Tablespoons of vegetable oil
1 medium yellow onion, coarsely chopped
3 ½ - 4 pounds of chicken chopped into small pieces, approximately 3-inches
3 -4 quarts of water
3 Bay Leaves
2 teaspoons of salt
1 teaspoon whole peppercorns
Cut the chicken into pieces. A cleaver is the most efficient way to do this as ...
Red Chile Sauce
This is a short version of making red chile sauce. For me it is an autumnal ritual to can a dozen or more quarts by a much more demanding method. Here is a basic recipe that makes a satisfying enchilada. Get the best, freshest chile powder you can find.
2 Tablespoons corn or canola oil
½ small onion finely chopped
3 cloves of garlic, minced
1 teaspoon whole toasted cumin seeds
2 Tablespoons of flour
½ cup of quality red chile powder
21/2 cups of water