Chicken Stock and Buffalo Chicken Tenders (mixed recipe)

This recipe involves sectioning off part of one preparation (chicken stock) to make another (fried chicken tenders).

This may sound unnecessary, but the least expensive and still convenient way to get chicken around here is to buy one whole. We don't make the rules, we live by them. You can make stock with the entire bird, but that leaves you with a big pile of well-poached meat. That's good in its way (see: sandwich, club), but you can also remove the chicken breast meat partway through and finish it with another preparation.

Parboiled chicken breast is succulent and ready for anything. We offer this recipe for people who have only one night to eat, mess with the stock, and still catch CSI. Serves two.

Chicken Stock and Chicken Tenders

1 whole chicken, cut into pieces (there are lots of videos for this on cooking sites)
2 stalks celery, roughly chopped (with most American celery, you want to peel the outer edge off using a vegetable peeler; it's bitter and contains a lot of pesticides)
1 large onion, roughly chopped
2 carrots, roughly chopped
1 tbsp olive oil
salt

1. Add oil to the bottom of a stock pot.
2. Add the onions, carrots and celery and cook briskly until browned.
3. Add chicken and fill with water, add some salt
4. Bring to a simmer and cook approximately ten minutes.
5. Remove the breast pieces with tongs to a cutting board.
6. Carefully cut down on the thickest part of the breast (on the outside edge) and peel off the breast meat.
7. If you have a cat or dog, it will really appreciate it if you pull off some of the remaining breast meat and drop it on the kitchen floor.
8. Return the breasts to the pot, and continue simmering for 35 minutes or so (don't let it boil). Skim off any foam or fat that rises to the top.
9. Turn off heat.
10. Remove the chicken, set aside.
11. Strain the stock, and allow to cool.
12. Remove the meat from the bones and save for future use.
13. Place stock in refrigerator overnight. The next morning, you will be able to skim off the fat and freeze it in cup-sized portions.


Crispy Chicken Tenders

Parcooked chicken breast (see above)
Rice flour
Canola oil

1. Take the chicken breast you've removed and cut into thin strips. If they're pink inside, don't worry.
2. Toss with rice flour.
3. Heat frying pan with oil.
4. Fry on both sides until golden.


Sauces

¼ cup blue cheese
½ cup sour cream
1/3 cup mayonnaise
1 tsp Worchester sauce
Frank's hot sauce (Our international readers can substitute Tabasco sauce. Our American readers better not.)
Butter

1. Using a microwave, melt butter in the hot sauce to taste. If you're one of those people who never cooks in a microwave, do it in a pot. While washing the pot, ask yourself what you've achieved.
2. Mix cheese, sour cream, mayonnaise, and Worchester sauce.
3. Serve both sauces with the chicken.