Manotick Village Butcher, which seemed like a great spot. I didn't manage to buy anything because they'd been pretty much cleared out by the time I got there, but I did get to snag a few seconds talking to Jennifer about confit of duck...
So, naturally, I had to do a post from her cookbooks. I chose one from the Bones book called Poached Chicken with Seasonal Vegetables. I'd been thinking of finding some way to cook up extra chicken so I can have it on hand for sandwiches, and this looked like just the ticket. I also had a carcass lying around (well, in the freezer) and was planning to make stock anyway, and since the chicken poaches in stock, I figured I could combine all this into one massive chickeny explosion. I am glad I did.
The first step is to make some chicken stock. We already know how to do this, of course.
Make sure the stock will be pretty much done about an hour before you want to eat. Strain it as usual, but put it right back into the stock pot afterwards -- we're gonna cook the chicken in there now.
The recipe calls for a whole chicken, but I couldn't find one yesterday (!) so I went for parts instead. Actually, I think this works great too, since you don't have a big empty chicken cavity taking up all the space in your pot. It also calls for various seasonal vegetables. I chose leeks and carrots (and corn on the cob!) because I like those things. The sky's the limit here, although if you go for colourful stuff like beets, or strongly flavoured stuff like Brussels sprouts, the stock you have at the end of the recipe might look or taste a little weird, respectively.
And the verdict? Well, the leeks were brilliant; the corn, stellar; the chicken breast, lovely; the legs, out of this world; and the carrots, freakin'-A.
Now, if you'll excuse me, I'm off to pour a glass of Scotch (I presume McLagan is Scottish, but even if it isn't I'm going to do it anyway) and watch a Star Trek movie (just to hear Mr. Scott, of course -- and there's the "Bones" connection too. Holy synchronicity!). Cheers!!