waynorth
Knifemaker / Craftsman / Service Provider
- Joined
- Nov 19, 2005
- Messages
- 32,240
If it is not yet bird season, and you need to feed those young campers (or old campers for that matter!) a hearty dinner, a Canned Chicken is not a bad way to go! With some fresh vegetables, the nutrition factors go way up!
Surrounded as I am by good useful kitchen cutlery, my latest knife a great Santoku from Derek Bohn's Oregon store before he moved to the UP, I decided to try this project using the Texas Camp Knife only, as much as possible!
I was amazed at how easily and smoothly the can opener worked!
These chickens must be bred to fit in a can!!
Yup - looks like a chicken!
Cutting up quantities of veggies for the pot is not this knife's specialty, but it comes through in the pinch. Trying not to cast longing looks at me chef's knives, I soldiered on.
Removing the skin and bones from the chicken was dead easy with a fork and some greasy fingers.
More veggies, I cheated and used a peeler on the carrots, when I realized I'd lose half of them if I tried to pare them.
The heavier veggies go in first, after saute-ing the onions and mushrooms, and adding the broth. The liquid from the canned chicken, a quart of my turkey broth from the latest Christmas Turkey, and a healthy dollop of Vegemite (thanks to my Brit, NZ and Ozzie friends' suggestions) made a hearty broth!
A while later so they don't turn to mush, the lighter veggies go in. Note I am using the special cooking spoon I whittled out of Cherry wood!
A glass of cool Sauvignon Blanc, a little flatbread, and civilization comes to the Campsite!
Big Camp provides!!
Notes:
The main blade did most of the work, including slicing the tumeric root up nice and fine. A goodly pinch of Madras Curry Powder, some freshly crushed Fennel seeds, and a liberal dose of Frank's Red Hot rounded out the exotic flavoring, taking us to distant lands!! The fresh Tumeric is very aggressive to carbon steel, etching the blade a brilliant orange near the edge. I thought I'd better clean up that part of the patina, lest I start getting off-flavors!
Surrounded as I am by good useful kitchen cutlery, my latest knife a great Santoku from Derek Bohn's Oregon store before he moved to the UP, I decided to try this project using the Texas Camp Knife only, as much as possible!
I was amazed at how easily and smoothly the can opener worked!
These chickens must be bred to fit in a can!!
Yup - looks like a chicken!
Cutting up quantities of veggies for the pot is not this knife's specialty, but it comes through in the pinch. Trying not to cast longing looks at me chef's knives, I soldiered on.
Removing the skin and bones from the chicken was dead easy with a fork and some greasy fingers.
More veggies, I cheated and used a peeler on the carrots, when I realized I'd lose half of them if I tried to pare them.
The heavier veggies go in first, after saute-ing the onions and mushrooms, and adding the broth. The liquid from the canned chicken, a quart of my turkey broth from the latest Christmas Turkey, and a healthy dollop of Vegemite (thanks to my Brit, NZ and Ozzie friends' suggestions) made a hearty broth!
A while later so they don't turn to mush, the lighter veggies go in. Note I am using the special cooking spoon I whittled out of Cherry wood!
A glass of cool Sauvignon Blanc, a little flatbread, and civilization comes to the Campsite!
Big Camp provides!!
Notes:
The main blade did most of the work, including slicing the tumeric root up nice and fine. A goodly pinch of Madras Curry Powder, some freshly crushed Fennel seeds, and a liberal dose of Frank's Red Hot rounded out the exotic flavoring, taking us to distant lands!! The fresh Tumeric is very aggressive to carbon steel, etching the blade a brilliant orange near the edge. I thought I'd better clean up that part of the patina, lest I start getting off-flavors!
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