Chicken Casserole with Vegetables (Joy of Cooking, 1974)

Everyone has the Joy of Cooking on their shelf at some point, don't they? It's been the go to cookbook for the home for ages. It tells you everything from how to make bread to how to skin a squirrel and prepare it for cooking (at least my copy does. Do these instructions disappear in newer printings?)



I picked up a two volume paperback set at a thrift store about ten years back. I refer to it occasionally, but haven't really used it steadily. I did make a bread recipe from it when I was first learning how to make my own, and it has a really nice Sally Lunn loaf that I have made a few times.

Last week I roasted a chicken. just a plain chicken, although I did pick up my Joy of Cooking to see if it had any interesting stuffing recipes. I ended up making an Onion Dressing, although I didn't blog about it because it seemed a bit too simple. It was really good, and my husband raved over it. Check it out if you're looking for a different side to chicken.

As with all roast chickens, there comes a point where you have a carcass, an awkward selection of meaty bits, and a desire to eat something else for a change. Since Joy of Cooking hadn't made it back to the shelf, I picked it up and checked out the poultry section for ideas.

There's lots of information on  trussing a bird (which I will be checking out next time I roast a chicken), cleaning it, getting feathers off, and even how to cook pigeon. It doesn't even go for the more upmarket term squab. They're cooking pigeon and they're not afraid to say so.

The Joy of Cooking is like the Internet in book form for cooks. I hadn't actually realised it was this handy before I got to that poultry section. I obviously need to take this book more seriously.

I made the stock from the chicken carcass after picking it as clean as I could, shredding the chicken as I went. I had enough bits to double this recipe. I had some roasted potato and carrot leftover as well, about a cup worth. I sliced that up small and threw it in as well. I didn't have enough butter on hand, so I used a mix of butter, olive oil, and chicken stock instead. I had used a bottle of beer in the stock, so I skipped the white wine. For flavouring I used salt, pepper, and a combination of sweet and hot paprika.

The result is something like looked like the filling for a chicken pot pie, only without the pastry. It's incredibly delicious. We've had it on its own, and over toast. Both were good. It makes great leftovers. Next time I roast a chicken, I will be making this dish again.

Turkey or Chicken Casserole with Vegetables
(Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, 1974)

Prepare by cutting into cubes:
  2 cups cooked turkey or chicken
Melt:
  3 Tablespoons butter
Stir in and sauté gently until lightly browned:
  1/2 cup celery
  1/3 cup thinly sliced onions
  1/3 cup thinly sliced green pepper, seeds and fibrous portions removed
Sprinkle over the top, stir in and cook slowly for 5 minutes:
  3 Tablespoons
Stir in gradually:
  1.5 cups turkey or chicken stock
Remove the pot from the heat.
Stir in:
  2 lightly beaten egg yolks
  Seasoning as required
and the turkey meat. Stir over low heat just long enough to let the sauce thicken slightly. You may add:
  3 Tablespoons dry white wine
  Correct the seasoning
Place the mixture in one large or in individual casseroles.
Sprinkle the top with:
  Minced chives or parsley, nut meats or grated cheese
Serve at once. Good with rice or spoon bread or on toast.