Boiled meat and me have never gotten along too well. Last night, for some strange reason, I decided to make a batch of chicken stock. If you think about it, one can't stay without chicken sock, right?
I've been able to verify that one of the side effects of the aforementioned chicken stock is that all of a sudden you find yourself with an unmanageable amount of boiled chicken... : 0
And why nobody told me??? I've never liked boiled meat. UAHHHHHH! Panic.
The prospects of living from now to eternity eating bland, boiled chicken-based dinners start taking shape. Did you really have to put a whole chicken in your bag? Wouldn't have been better to go see a movie instead? Calm down, calm down, the Girl In The Kitchen inside me says everything is under control, there is a remedy for all things, even for boiled chicken. I trust her. After all, we've known each other for a long time, and even if at times she makes me act a little bit insanely, this Girl is a nice gal.
I decide to follow her advice and then, twenty-four hours later, I make peace with boiled chicken. Here's how.
with Walnuts & Dried Apricots
boiled chicken
Chioggia radicchio 1 head
walnuts
dried apricots
slivered parmigiano cheese (or crumbled goat cheese)
olive oil, balsamic vinegar, salt, pepper
Chioggia radicchio 1 head
walnuts
dried apricots
slivered parmigiano cheese (or crumbled goat cheese)
olive oil, balsamic vinegar, salt, pepper
To make boiled chicken, just rely upon your stockinlish imagination (I've thrown the bird in a pot with one onion, one tomato, two carrots, two celery stalks, black peppercorns, few cloves, salt, parsley and rosemary, and I've let it simmer for about one hour, skimming when necessary).
When it's ready, remove chicken from the pot and cut it in small pieces. Add some chopped dried apricots (or some raisins, previously soaked in water and drained), dress with olive oil, balsamic vinegar, salt and pepper, cover and refrigerate overnight.
Shred a head of radicchio, add chicken and dried fruit, a handful of walnuts, toasted and coarsely chopped, adjust the seasoning and sprinkle with slivered parmigiano cheese or crumbled goat cheese.
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