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How to make a chicken sandwich in two days or less

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Approach the final two days of your summer vacation with caution. Your list of things left to do could keep you busy and on the move, but it's Saturday afternoon, the sun is shining and the hammock beckons. The novel you've been reading is dog-eared a little over halfway through. In the kitchen sink, a hormone-free, free-range chicken has thawed overnight. It's a good country chicken, its neck still intact, a few wet feathers still clinging to its pale flesh. An extra wing is stuffed in the cavity -- great luck since you've just discovered from one of your favorite cookbook authors that a substance secreted from the wing joint adds a gelatinous quality to the broth. Wash the chicken with cold tap water and throw it in a big stew pot with an onion, a few cloves of smashed garlic, a sprig of limp celery, a couple carrots, some flat-leaf parsley from the garden and enough cold water to cover. Season with a fistful of kosher salt, black peppercorns, a few whole cloves and a sprinkle of dried thyme. Bring to a boil, then turn down to a slow simmer.

Hammock. It's an active verb for a deliciously passive exercise, as in "Don't bug me; I'm hammocking." Crawl in the hammock and forget about the chicken for an hour and a half. Surround yourself with the bare necessities -- a glass of sweet iced tea, a magazine or two, your novel, a pillow, a light blanket in case the wind whips up. Leave the telephone inside. It will ring and you won't hear it. Dissolve into your book and its rich descriptions of hills, trees, rivers, music, wine and lovemaking. Pause to consider what to do with the chicken once it's cooked and off the bones. Chicken and dumplings, elaborately prepared with a hand-rolled dough, the rich broth turned milky with a last-minute addition of butter and cream. Stare high up into the treetops overhead and listen to the little boy next door as he pedals back and forth, up and down the sidewalk, just beyond the fence that shields you from the world. No, a Sunday dinner chicken curry, spicy but sweetened with coconut milk. Nests of condiments -- cilantro leaves, chopped peanuts, golden raisins, green onions served in blue-and-white Chinese porcelain bowls on the side. Take a nap and wake up to the warm scent of chicken and celery, wafting out the kitchen window.

Go in and taste the broth, golden now with suspended bubbles of clear fat. Add salt to taste. Strain the broth into a large container, cover and refrigerate. Leave the chicken to cool in the colander and resume hammocking. Finish your book just as the sun hits the crest of the mountain and the air begins to turn blue. Cuddle beneath your blanket as the birds fly high overhead and the nextdoor neighbor calls in her boy. Be quiet and think of your children, one due to board a plane in London tomorrow, returning from a month's tour of Europe with her rock band; one on a road trip with his father, seeing the Grand Tetons for the first time; one on the Gulf coast with his cousins and his uncle, fishing with the new reel that was their graduation gift to him; one inside sleeping, following an all-night reading session with the new Harry Potter. Shake off left-behind, travel-related anxiety and say a quick prayer for the journey of those far away on land, sea and air. Your sleeping son inside will be glad for the chicken. Plan your grocery list for the curry -- cauliflower, potatoes, peas or something else green. You'll shop in the morning.

Pull the warm chicken off the collapsing bones. Don't forget the slivers of dark meat beneath the skin on the back. Eat the neckbone meat at the kitchen sink. Cover and refrigerate the meat and settle in for an evening of videos and DVD's, the ones you've been meaning to see. Eat pie and ice cream for dinner. Consider the pile of papers on the floor next to you. Go to bed and start a new book.

Wake up and ride your bike to the grocery store. It's another golden day. Your garden is about to erupt in bloom. You can only carry a few groceries in your saddlebags. The Sunday New York Times takes up a lot of room. Gather the items for the curry and pedal home, past Sunday morning neighbors watering their lawns. Eat pie for breakfast. Drink coffee and return to the hammock to read the Times. Fall asleep and wake up to the sight of your sleepworn son -- crusty-eyed, wild-haired and hungry. While he showers, fix lunch. Toast slices of Wonder bread. Slather them with Hellman's mayo and pile them high with tender slices of cooked chicken. Eat one standing up, then sit down for another. Wash down with cold milk served in a wine glass. The curry will wait. The broth will keep. You'll have chicken sandwiches for dinner too. The afternoon is for hammocking.

-- kathryn@csindy.com

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