THE OPEN LINE ~ Saturday, February 24, 2018
MARINA SAUCE
28 oz can whole tomatoes
¼ cup extra virgin olive oil
7 garlic cloves, peeled and slivered
Small, dried whole chili or pinch of crushed red chili pepper flakes
1 tsp kosher salt
1 large fresh basil spring or ¼ tsp dried oregano
Pour tomatoes in a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get juice in can. Reserve. In a large skillet over medium heat, heat oil. When hot add the garlic. As soon as garlic is sizzling, add tomatoes and reserved tomato water. Add chili flakes or whole chili, oregano if using and salt. Stir. Place basil spring on surface and let it sit on top. Simmer sauce for about 15 minutes until thickened and the oil on top turns a bright orange. Discard basil and chili.
USING ROTISSERIE CHICKEN FOR STOCK
1 Rotisserie Chicken
2 cups baby carrots
4 celery stalks, chopped
1 white onion, quartered
Small bunch of parsley (about 1/4 cup)
2 chicken bouillon
1/8 tsp black pepper
10 cups water
Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on. Then reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing.
Let cool, remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting in a large bowl. Pour stock into freezer bag or container to use at a later date. Use within one week or freeze and use up to 3 months later