Creuset Pan = Gone But Not Forgotten – Now How Do I Boil A Whole Chicken?

There are smaller pans in my cupboard but nothing will replace my big Creuset Dutch Oven Pan. Yes, I had to give it up due to wear and tear. It was chipped on the inside. That’s not good. The Creuset company, as it turns out has a life time guarantee. They claim that they will replace your pan. When I went out online to read their conditions on replacement, it was apparent to me that my great pan would not be replaced.

Moving on from there, on Sunday at the Lyndale Farmers Market, one of the Hmong sellers had put together a herb bouquet garni  or “a bunch of herbs, typically encased in a cheesecloth bag, used for flavoring a stew or soup.”

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Hmong bouquet garni for Boiled Chicken recipe 9-18119

Anyway, I was intrigued by the beauty and color of the bouquet and asked what it was. A very nice Hmong lady became very enthusiastic and explained that is was for cooking a whole chicken for soup. It is used for woman who have just given birth to cleanse the body and make it strong. Also good for women to be strong.  She was so happy to share this knowledge with me even as she struggled in English to explain the purpose of the herbs. I bought the bouquet of herbs and thought that it would be fun to try it.

Yeah, I bought a whole chicken. This is where I am embarrassed to admit, that I sorta’ forgot about the loss of my Creuset Dutch Oven. Okay. I can look up Creuset Pans and GAK! How much is a Creuset Dutch oven – $500 plus dollars?  Some were Priced at $300 plus dollars? Never mind, I’ll cut the chicken up. How hard can that be?

Cutting the chicken up was not my favoritetest kitchen moment. The gory details will never be repeated here. I sharpened the knife and went at the poor bird’s carcass, after looking at instructions. Put the parts in two separate pans with water. Add the herbs split between the two pans with the onion and cook for 90 minutes until the chicken falls of the bone.

Cutting up a chicken for a boiled chicken recipe won’t be high on my to do list again. I am too aware of the animal as I cut it up. I wondered how so many women and men through the centuries have caught, killed and dressed a chicken to cook it for meals? Yup. In this day and age, I realize, I am a wuss who thinks too much.

Boiled Chicken Recipe

Ingredients

1- 3 pound chicken – Mine was 6.5 pounds*

One large onion cut in half

3 large carrots

2 stalks of celery cut into chunks

Tablespoon of while peppercorns

Water to cover

* I used only the onion and the Hmong bouquet garni with salt and pepper and a little garlic. My pans are too small and I am hoping that the taste of the herbs is good. So far everything seems to look and smell good.

The above recipe was found at Allrecipes for Boiled Chicken. There were many comments about how to use and clear the stock from this recipe. That was handy to read.

The chicken was tender, moist and delicious. I took the herbs and onion out of the stock let that cool and put it in a glass storage container to let the fat congeal. Then remove the fat and strain the broth through cheese cloth. The broth tastes good. Sorry that I can’t identify the mix of herbs.

Thanks for stopping by my kitchen.

I am grateful to the many people, who stop by to comment on my kitchen and other adventures.

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Lyndale Farmers’ Market finds of broccoli, fresh thyme, garlic and Hmong bouquet garni 9-18-19

Have a peaceful day wherever you may be in your life.

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in animals, Farmer's Markets, Poultry, Slow food and art in the kitchen and tagged , , , , , , , , , . Bookmark the permalink.

10 Responses to Creuset Pan = Gone But Not Forgotten – Now How Do I Boil A Whole Chicken?

  1. anne leueen says:

    I have trouble cutting up raw chicken. And if I am eating chicken wings and one of them has a broken bone in it I cannot finish it. I know it was broken before it was cooked and my mind goes down that road. So…you are not alone in being a wuss!

  2. leggypeggy says:

    Sorry to hear about your Le Creuset pan, but the chicken and those herbs look great.

  3. Ah, it could have been worse. I can recall as a child we had a live duck which my dad bought for soup, and which my mom had to clean after it was slaughtered. Getting those feathers off took forever. She used a candle to burn them off – one by one. I prefer to buy my poultry at the supermarket, already cleaned and preferably cut.

  4. That was “if you were FROM New Orleans”. Not “feel”.

  5. If you were feel New Orleans the pot would have been no problem. Everyone down here owns a “gumbo pot”. Not the real name of it. Just what we call it. Big enough to make a pot of gumbo for a crowd. I could literally put 6 whole chickens in mine easily. And I’m glad to see you saved the stock. I’d use that for everything. Even cooking rice.

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