The food lab better home cooking through science ( PDFDrive ) 218
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2cupskaletorninto1-inchpieces(about6leaves)
Koshersaltandfreshlygroundblackpepper
1. Combine the chicken stock (reserve the meat for later),
carrots,celery,onion,andrice,ifusing(notthenoodles),
in a Dutch oven and bring to a boil over high heat.
Reduce to a simmer and cook until the vegetables are
almosttender,about15minutes.
2.Addthegreensandnoodles,ifusing,andcookuntilall
thevegetablesandtherice(ornoodles)aretender,about
5 minutes longer. Stir in the parsley and chicken meat
and warm through. Season to taste with salt and pepper
andserve.
BEEFANDBARLEYSTEW
When you grind as much meat as I do, you often find
yourself with an extra pound or two of short ribs lying
around. You could braise them in red wine and be all
French, or you could cook them for a few days sous-vide
like a modern restaurant, and both are great techniques.
Sometimes,though,I’minthemoodforsomethingsimpler.
Shortribandbarleystewisfantasticbecauseit:
•isdumbeasytodo,
• is made with pantry and fridge staples (aside from the
