Because sometimes your pal Jenny--a wonderful friend and beautiful person inside and out--asks you for easy, freezable meal ideas in anticipation of her first bundle of joy, and you must answer the call. Once a boat mate, always a boat mate. So I hope you'll forgive me for sharing this recipe instead of an update today, and I believe you will once you've learned how easy and delicious it is.
|Only picture of me (2nd from left) and Jenny that I can find right now. She's the badass on the right.|
My uncle that I was telling you about the other day--Uncle Ronnie of the sorghum syrup--is a wealth of information about recipes from the old south. He usually gets the tips from his Dad, who is an even greater wealth of information on the topic. So you can see, I've tapped into a great wellspring of recipes for you folks.
My latest discovery via Uncle Ronnie is chicken bog, a stew from the eastern Carolinas. Perhaps it would sound more tasty if I called it chicken and rice stew, but I prefer to let the title lie as is in all its odd, humble glory. Although the name is quirky and less than delicious-sounding, chicken bog is neither of those things.
A recipe as simple as this one deserves to be left without the decoration of superfluous adjectives, so I'll just tell you it is GOOD. And if you're a soon-to-be mom, you should also know that it is easy and definitely freezable. All you need is time, but if you're anything like I was during the nesting phase, you're spending lots of time rewashing the layette anyhow and can spare a few minutes for waiting and stirring.
Uncle Ronnie's dad dictated few instructions. Mainly he said to cover the chicken with water, simmer until it is falling apart, strain the stock into a container, top the chicken with 2 c. white Carolina rice, pour in 2-3 c. of the saved liquid, and simmer 15 more minutes. You can certainly do it as simply as that, but I added a few fussier ingredients thanks to this recipe by Vivian Howard of A Chef's Life.
Uncle Ronnie's chicken bog
1 whole chicken, skin-on and cut into parts
1 onion, quartered
salt & pepper
2 c. white rice (I can get Carolina brand at the regular grocery)
- Place chicken pieces in a Dutch oven. Cover with water and throw in the onion, bay leaf, a few sprigs of thyme, and 1 Tbs. salt and a few teaspoons of fresh cracked pepper. Bring to a boil, reduce heat, cover, and simmer the chicken over low heat for about an hour and a half or until chicken is falling apart. You will have rendered the fat off the skin, and even the breast meat should come right apart if poked with a fork.
- Turn the heat off and let it sit covered in its liquid for 30 minutes. Remove the chicken pieces to a cutting board to cool. Strain the stock into a container. Shred the chicken, leaving some big pieces of breast meat, and discard the skin bones. [Note: If you are freezing the recipe, stop here. Put the shredded chicken into the stock, label it with the name and date, and put it in the chest freezer. When you're ready to use it, defrost it overnight in the refrigerator, and move on to step #3.]
- Return chicken to the Dutch oven. Top with 2 c. white rice if you're serving 8 people (if you're serving 4, save half for later in the week at step #2, then cook fresh rice at that time). Don't rinse your rice before putting it in, since the extra starch is helpful for thickening. Follow rice directions for how much liquid to add (usually 2:1 ratio of liquid to rice). Simmer for approximately 15 minutes until rice is tender. Careful not to simmer too long, for though you want the chicken soft, you want the rice to maintain a bite. Drop in a pat of butter and maybe some lemon juice or parsley if you like it fussy. Just do me a favor and don't tell Uncle Ronnie's dad.
For Jenny & the other moms-to-be out there, here's a list of freezable recipes from the blog:
- Grandma Bonnie's Meatballs (my absolute, hands-down, weekly favorite!)
- Grandma Louise's Beef Vegetable Soup
- Crockpot Cassoulet with Kielbasa
- Dublin Coddle
- Emeril's Turkey Sausage Chili
- Stupid Chicken
- Chicken Chowdah
- Grandma Louise's Chicken Soup with Rice
- Black Bean Quiona Chili
- Mac & Cheese w/Mushrooms & Kale
- Regular Ol' Mac & Cheese
- Spinach Manicotti
- Crock Pot Stews
- Minestrone with Chickpeas
- Beans, Barley, & Bacon Soup
And since you might as well start early on dishes that are good for kids, here are a few from that category that freeze well:
My one and only piece of advice when it comes to post-baby food is this: invest in a chest freezer! I promise you won't regret the investment even if you don't cook that often. Last I checked, they sell a reasonably large model for around $100 at Home Depot.
Good luck, Jenny! And snuggle that baby. They grow all too fast.