GrandMa said – Chicken 2 Ways!

Hope everyone is staying safe during the pandemic. Below were gonna show you how we take a whole chicken and make it sing 2 different ways. Soup for my family on the mainland ( Hawaii we are still wearing shorts) and chicken wings for a good family treat on the weekday or weekend.

Chicken Stock

1-2 Chicken carcass Bones (All except for the chicken wings)

1 tbsp EVOO

1 med size carrot 

1 celery rib, tops & bottoms 

1 white onion, I like a white onion (white onions have a bit more flavor)    

1 bunch cilantro ends or parsley I like both

1 tbsp Black peppercorns 

2 sprigs of fresh thyme 

2 bay leaf

1. Preheat oven 400
2. (Chef Hack) When butchering a chicken, chill in the freezer for 10 minutes before cutting. It will be lots easier. 
3. Season bones and veggies EVOO salt and pepper roast in the oven for 30 minutes
4. Add in the pot with thyme, peppercorns, bay leaf, cilantro or parsley stems, and 8 cups of water ring to a boil high heat then lower to a med simmer for 4 hours
5. For deeper flavor, a Bouquet garni would do the trick (bay leaf, thyme, peppercorns, bruised garlic wrapped in cheesecloth and tied with kitchen twine); this is how we did it in our fine dining kitchens, can use 3-inch leek and roll the ingredients inside. If you would like a more dynamic flavor in your stock

GranMa’s Protein Marinade

½ White Onion

5 sweet pepper

1 bunch cilantro

5 cloves garlic 

1 cup Avocado Oil 

Salt & Pepper to taste

1. Place all ingredients in a blender until smooth great on any protein, stews, beans, chili anything. 

Hawaiian Style Chili pepper water for the spicy folks

7 Hawaiian chilis or any hot peppers (thai Peppers or any local fresh hot peppers available)

¼ cup white vinegar  or Apple cider vinegar 

1 tsp sea salt

2 garlic clove

3 slices fresh ginger  

1. Add the ingredients to a small pan and bring to a quick boil. Reduce the heat to a medium simmer for 5 minutes.
2. Remove from heat, cool, then transfer to a squeeze bottle. The longer it sits, the more the peppers and other flavors will infuse the water/vinegar mixture. Will last up to a year in the fridge.

GranMa’s Peri-Peri

10 hot chillis Africans Birds eye peppers (Thai chili or any hot chili available)

1 red pepper

½ red onion

2 garlic cloves

1 tsp smoked paprika

¼ cup chopped cilantro 

¼ cup basil 

½ cup avocado oil

Zest from ½ lemon 

Juice from one lemon 

Salt and pepper to taste 

1. All ingredients in the blender and blend until smooth. Can drain the liquid and add it to your Hawaiian chili-pepper water