
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
- Preheat oven 400
- (Chef Hack) When butchering a chicken, chill in the freezer for 10 minutes before cutting. It will be lots easier.
- Season bones and veggies EVOO salt and pepper roast in the oven for 30 minutes
- 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
- 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
- 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
- Add the ingredients to a small pan and bring to a quick boil. Reduce the heat to a medium simmer for 5 minutes.
- 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
- All ingredients in the blender and blend until smooth. Can drain the liquid and add it to your Hawaiian chili-pepper water