Seductively Smooth Cheesecake

I was amazed.  Shocked.  Mesmerized.  And seduced!

Seduced!

I can’t believe it.  I didn’t know a cheesecake had the power to seduce me!

I made this cheesecake for Thanksgiving.

This cheesecake was unbelievably good.  Smooth.  Creamy.  Perfect balance of sweetness and a hint of tartness from the lemon juice.

It was addictively good.  Seductively smooth.

I had originally planned of making Pumpkin Cheesecake.  But decided not to because my husband is not fond of pumpkin.  And the last time I made it, Ramon and I were the only ones who ate the whole pan.  Well almost.  Actually Don, my husband’s co-worker and friend made off with a third of it.  I sent him home with a large portion of it.

So for last Thanksgiving…  I decided to make a cheesecake that my husband would want to eat.

I decided on a plain, simple cheesecake.  With basic, simple and very accessible ingredients.  I know it was going to taste good.  I just didn’t know how good.

And when I finally had a slice.  I was amazed on how good it tasted.  I surpassed all my expectations.  And then some.

The proof was when after I had quickly gobbled up a slice.  I decided to try the store bought cheesecake that Don bought from Wal-Mart.  You know the kind.  They come in slices of different flavors: chocolate, caramel with pecans, strawberry, and plain.  I decided to try a slice topped with caramel and pecans.

The difference immediately jumped at me after my first bite of the caramel topped with pecans cheesecake.  It was almost a shock to my palette.  I have eaten store bought cheesecakes before and I don’t remember it being this bad.  I thought it was good.  But then again.  I have never eaten it back to back with a homemade cheesecake either.

The difference in taste was night and day.  I was literally dismayed on how the store bought cheesecake tasted.  It was gummy.  Pasty.  And almost disgusting compared to my homemade cheesecake.  My homemade cheesecake tasted of heaven.  Smooth.  Sweet.  Creamy.  Addictive.  And the store bought ones was like getting slapped in the face! And me waking up from good day dream.

I was taken.

I was seduced.

The store bought cheesecake woke me up and let me know how so much better the home made cheesecake was.  I don’t think I’ll buy cheesecakes from the store ever again.  Not after my taste test experience.

And the thing about this is that… The homemade cheesecake is not hard to make.  In fact, it’s unbelievably easy.  And simple.

I know it sounds like I’m exaggerating.  But you’d have to experience what I had experienced.

I encourage you to do it.   In fact.  I dare you.

And tell me I’m right.  Or wrong.  Or just plain crazy.  Or whatever.

~~~

You’ll need these in addition to the ingredients…

spring-form pan and parchment paper.

For the Crust:

Graham Crackers.  Crushed.

browned butter or melted butter.

Pour browned butter or melted butter over the crushed graham crackers.

Mix it up until butter moisten the crackers.

Press butter moisten crackers into the bottom of a removable spring-form pan.

Wrap foil around bottom of the pan.  Place pan/crust in the freezer while you make the filling.

For the Filling:

Cream Cheese.

Extra fine sugar.

Extra large eggs.

Freshly squeezed lemon juice.

Pure vanilla extract.

Blend cream cheese and sugar with the paddle attachment at medium speed.  Until creamy.

Scrape the sides of the bowl.

Run mixer again for one minute before adding the eggs.

Add egg one at a time.  (Sorry.  This is my only shot and it’s blurred.)

And blend well after each addition.

Add lemon juice.

And vanilla extract.

Beat until smooth and well incorporated.

Pour cream cheese batter into the frozen crust.

Bake cheesecake at 350°F for 55 minutes.

Remove from the oven and cool for 10 minutes.

Make the Topping:

Combine sour cream, sugar, lemon juice and vanilla extract.

Stir with a whire wisk until smooth and creamy

Pour sour cream over cooled cheesecake.

Spread with a spatula.

Return cheesecake to the oven and bake for 7  minutes.

Remove cheesecake from the oven.  Cool for 2 hours.  Wrap with plastic wrap and chill in the refrigerator for at least 6 hours.

Top with strawberry preserves before serving.

Here’s the recipe:

Seductively Smooth Cheesecake

Crust:

1 ¼ cups crushed graham crackers

3 TBSPs. browned butter or 4 TBSPs. melted butter

Filling:

4 packages cream cheese (8 ounces each)

1 ¼ cups extra fine or baker’s sugar

4 extra large eggs

3 TBSPs. freshly squeezed lemon juice

1 tsp. pure vanilla extract

Topping:

½ cup sour cream

¼ cup extra fine sugar

1 TBSP. freshly squeezed lemon juice

½ tsp. pure vanilla extract

½ cup strawberry preserves

Bring out the cream cheeses and eggs and have them at room temperature at least 3 hours before making the cheesecake.

Preheat the oven at 350°F.

Cut out a circle of parchment paper and place it over the bottom of the pan.  Lock the spring-form around it.

To make the crust:

Place 1 ½ sleeves of graham crackers in a large Ziploc bag.  Close the bag.  Pound crackers with your fist to break ‘em up.  Roll a rolling pin over the bag of graham crackers, until they are of sand texture.

Measure 1 ¼ cups of crushed graham crackers into a medium size mixing bowl.  Drizzle the browned butter over the graham crackers.  Mix until butter moisten the crushed crackers.

Press the crust, with the palm of your hand, onto the bottom of the spring-form pan.  Put the crust/pan in the freezer while you mix the filling.

To make the filling:

Blend cream cheese and sugar with the paddle attachment at medium speed.  Blend until cheese is creamy and free of lumps.  Scrape the sides of the bowl.  Blend again for a one minute.

Add eggs, one at a time, into the cream cheese batter.  Blend well before adding the next egg.  After adding and blending the last egg, scrape the sides of the bowl and blend again for one minute.

Add lemon juice and vanilla extract.  Blend well.

Pour cream cheese butter into the frozen crust.

Bake in the preheated oven at 350°F for 55 minutes.  (After 55 minutes.  The middle of the cheesecake should still be a bit jiggly.)

Remove cheesecake from the oven and cool for 10 minutes.  Leave the oven on.

To make the topping:

In a medium size bowl, combine sour cream, sugar, lemon juice and vanilla extract.  Stir with a wire whisk until smooth and creamy.  Pour over the cooled cheesecake.

Return the cheesecake into the hot oven and bake for 7 minutes.

Remove cheesecake from the oven and cool in wire rack for 2 hours.  Cover cheesecake with plastic rack and refrigerate for at least 6 hours.

Before serving:

Measure about ½ cup of strawberry preserves and spread over the cheesecake.

Tess’ Kitchen Secrets:

#1 – Browned butter.  Browned butter makes the crust tastes nutty and smell very aromatic.

#2 – By having the cream cheese and eggs out at room temperature at least 3 hours before making the cheesecake… this is what makes the cheesecake easier to blend.

#3 – Using extra fine sugar and adding eggs one at a time, makes an extra smooth, creamy cheesecake.

#4 – Parchment paper.  By lining the removable bottom of the spring-form pan with parchment paper, before pressing the crust onto it, makes cheesecake slices easy to remove when serving.

Enjoy and Happy Cooking!

Tess Harris

Sweet Pineapple Glazed Ham

Today is my husband’s birthday.

And he only wanted two things for his birthday:  Cornbread Stuffing – Southern Style and Banana Pudding – which I realized I haven’t yet posted the recipe here.

And since I had already posted the recipe for the Cornbread Stuffing here.  I decided to post the recipe for the Sweet Pineapple Glazed Ham.  I made this ham for our last Thanksgiving Dinner.  We didn’t have Turkey.  We had ham instead.

Since most people prefer to bake ham for Christmas.  I thought it would be timely to share this recipe with you.

I think this recipe is simple and don’t require much work.  And yet it is very tasty.

Here’s what you need:

Smoked Ham – Shank – Bone In.  Between 10 and 12 pounds.

This is 12 pounds here.

Remove the plastic packaging off the ham.  And place the ham in a large, aluminum roasting pan.

I always use disposable aluminum pan.  So I don’t have to worry about washing a large pan after dinner.

Also.  You need to place the roasting pan in a large, heavy baking sheet to support the bottom.  And ease for lifting the ham in and out of the oven.

And then you need to prepare the stock or sauce base for the ham.

This stock base is going to keep the ham moist the while time it’s baking.

And for this.  You will need to combine the following in a medium sauce pot:

One cup chicken stock.

1/2 cup white wine.

3 TBSPs. honey

1/4 cup brown sugar

Grated ginger, 1 TBSP. mustard, and chopped rosemary.

Grated orange zest.

Salt and Pepper.

All into the pot over medium heat.  Stir until sugar dissolve.

And pour over the ham in the roasting pan.

Bake ham in the preheated oven at 325°F for 4 1/2 hours.

Baste the ham with the liquid in the pan every  hour.

Allow 20 – 25 minutes of baking time per pound of ham.

~~~

And while the ham is baking…

Prepare the Sweet Pineapple Glaze:

And the are the ingredients you will need…

Cross out the coconut oil.  You don’t have to do that.

I just didn’t want to have dairy products on the glaze.  So instead of using butter I added one TBSP. of coconut oil.

Like I said.  You can use butter.

You need to combine all these ingredients, except the cornstarch mixture, in a medium size pot.

Bring it to boil over medium heat.

And then… you can drizzle the cornstarch mixture to thicken the glaze up.

And your glaze should resemble this.  Really.  I learned that it should be thicker than this.  Thick enough that it should adhere to the ham.  And not run off.

That’s why I have adjusted my recipe.  The recipe I’m posting here.

~~~

And so back to the ham…

After four (4) hours of baking and basting.

Remove the ham from the oven, and generously smear it over with the Sweet Pineapple Glaze.

Return ham back into the oven and bake for another 30 minutes.   By this time 4 1/2 hours of total baking time should have elapsed.

Remove ham from the oven.   Let the ham rest for 10 minutes before slicing.

Have the extra Pineapple Glaze available for your guest to dollop over their slices of ham.

Here’s the recipe:

Sweet Pineapple Glazed Ham

10 – 12 pound smoked ham (Shank Bone-in)

1 cup chicken stock

½ cup white wine

3 TBSPs. honey

¼ cup brown sugar

1 TBSP. French yellow or Dijon mustard

1 inch piece ginger, peeled and grated

2 TBSPs. fresh rosemary, chopped

Zest of 1 large orange

1 tsp. freshly ground black pepper

1 tsp. kosher salt

In a small sauce pan, combine all ingredients, EXCEPT ham.  Stir over medium heat until sugar and salt dissolve.  Cool.

Preheat oven to 325°F.

Place ham in a large roasting pan.  (I used disposable aluminum roasting pan to avoid the hassle of cleaning afterward.)

Score ham by cutting a diamond pattern all around it. (Do not cut too deep, especially in leaner areas.)

Pour the sauce over the ham and liberally brush ham with the sauce.

Bake ham in a preheated oven at 325°F for 4 ½ to 5 hours, basting with the pan juices every hour.  (Allow 20 – 25 minutes per pound to cook the ham.)

After 4 hours of baking, generously smear the Pineapple Glaze all over the ham.

Return the ham back into the oven and bake for 30 minutes to finish the cooking time.  And to allow for the glaze to penetrate into the ham.

Remove baked ham from the oven and rest for 10 minutes before slicing.

Serve sliced ham with extra Pineapple Glaze on top.  Or have the glaze available be served on the side.

Sweet Pineapple Glaze:

2 Large cans (20 ounces each) crushed pineapple
2 cups light brown sugar
3 TBSPs. honey
2 TBSPs. French’s Classic Yellow or Dijon Mustard
2 TBSPs. 100% Maple syrup
1 tsp ground cloves
½ tsp ground cinnamon
½ tsp. ground nutmeg
Pinch of kosher salt
1 TBSP. butter
2½ TBSPs. cornstarch mixed with 3 TBSPs. pineapple juice (from the crushed pineapple.

In a medium size sauce pan, empty the cans of crushed pineapple into it.

Add all the other ingredients, EXCEPT the cornstarch mixture.

Stir and bring the sauce to a boil over medium heat.  Simmer for about five (5) minutes.  Stirring occasionally.

While the sauce is boiling, slowly drizzle the cornstarch mixture, stirring constantly.

Simmer the sauce, over low heat, until slightly thick.  About 10 minutes.  Turn of the heat.

Glaze the ham as directed above.

NOTE:  The sauce should be thick enough so that you can smear it all over the ham and not run-down.  Pressing the glaze on the ham with the back of the spoon or spatula.

Tess’ Kitchen Secrets:

#1 – Smoked and Bone Ham.  I always like to use ham that are smoked and bone-in as compared to any other type of ham.  I prefer bone-in because the meat is not dry.

#2 – The seasoned chicken stock and wine provides moisture to the ham while baking.  So that it’s never dry.

#3 – Sweet Pineapple Glaze.   The Pineapple Glaze here is sweet highly compliments the ham.

 

Enjoy and Happy Cooking!

Tess Harris

 

Cornbread Stuffing – Southern Style – Truly A Labor Of Love (Part 3)

Wheww!

Thanks goodness.

This is it.  The last part of this series.  The real thing.  The recipe and instructions on how to prepare this Cornbread Stuffing – Southern Style.

Then after this.  I can finally move on to other things.

For those of you who hasn’t read Part 1 of this post.  Please do.  Because that is the very first step or process of this stuffing – cooking the chicken and making chicken stock.

And then there ‘s Part 2 – how to make the cornbread.  The cornbread needed for this stuffing.

So here it is.  Let’s get started.

So after you have cooked the chicken, gizzards and livers.  Strained, cooled and skimmed the fat off the chicken stock.  Cornbread ready.  You are halfway through the cornbread stuffing process.  Now you are ready to assemble everything you’ve done up to this point.  Well almost.

Process #3:  Making the stuffing

You’re going to need 8 ounces fresh mushrooms.  Washed under cold running water and thinly sliced.

Large onion thinly sliced or chopped.

Four celery sticks.  Chopped.

Then take out the same large pot you cooked the chicken in…

Heat the pot and add olive oil.

Add the thinly sliced mushrooms and caramelized them.

Add the sliced onions.

Saute them.

Then add the celery.

Saute them until soft.  About five minutes.

Then add the chicken stock.

And bring the pot to a boil.

Add the herbs and spices.

Add the chicken base or bouillon cubes.

Stir.

Add the cooked chicken, gizzards and livers to the pot.

Cover and simmer chicken over medium heat for about 10 minutes.

Add the crumbled cornbread.

Stir until all ingredients are mixed well.

Keep stirring until all liquid is absorbed.

After about 10 minutes.  The cornbread mixture should look like this or close to it.

Still moist.  But not dry.

Pour the mixture into an aluminum pan like this.

(I used two pans.  An all purpose aluminum baking pan and a smaller square pan.)

Bake in the oven at 350°F for 50 – 60 minutes.  Or until the top crust is golden brown.

And the result should look like this.

And don’t forget cranberry jelly.   Be sure to chill them in the refrigerator slicing and serving.

I usually buy 4 to 5 cans.

I eat cranberry jelly in every bite with the cornbread stuffing.

Serve cornbread warm or at room temperature.

Here’s the recipe…

Cornbread Stuffing – Southern Style

3 – 4 TBSPs. olive oil

8 – 16 ounces  button mushrooms – thinly sliced.

1 large onion – thinly sliced

4 celery sticks, including leaves – finely chopped

10 – 12 cups chicken stock (start with 10 cups)

Seasonings and Spices:

2 tsp. seasoned salt (Lawry’s or McCormick)

2 tsps. dried chives

2 tsps. garlic powder

1 ½ tsps. dried basil

1 tsp. cayenne pepper

½ tsp. freshly ground black pepper

3 TBSPs. chicken base or 9 chicken bouillion cubes

Shredded chicken and finely chopped gizzards and livers (from Process# 1)

kosher salt – if needed

crumbled cornbread (from Process #2)

Position the bottom rack on the third shelf from the bottom.  And the top rack on the second shelf from the top.

Preheat oven to 350°F.

Lightly butter a 9” x 13” rectangular pan (glass or aluminum) and 8” x 8” square pan (glass or aluminum).  Set aside.

Heat a large pot (I used the stock pot)over medium heat and add olive oil.

Add sliced mushrooms.   Stir a few times, and then do not stir until the mushrooms starts to caramelize, for about 3 minutes.

Stir and allow mushrooms to caramelize further for a few more minutes.

Add the sliced onions and sauté until translucent.

Add the chopped celery stir sauté until celery is soft, stirring occasionally to keep the vegetables from sticking on the bottom of the pot.

Add 10 cups of chicken stock to the vegetable mixture and bring to a boil over medium heat.

Add the seasonings and spices as listed above.

Add the shredded chicken and thinly sliced gizzards and livers.

Simmer for about 10 minutes.

Add the crumbled cornbread to the simmering chicken,  stock, and vegetable mixture.

Stir until cornbread absorbs most of the liquid.  If the mixture is thick add 2 more cups of chicken stock.  And then simmer over low heat until mixture is not too wet or liquidy.  (The consistency of the cornbread mixture should be like a casserole… not too watery and not too dry.  To be safe, it’s better too have a mixture that is a bit watery than dry, because you can always extend the baking time to get rid of the extra liquid.)

Pour cornbread mixture into the buttered 9“ x 13”retangular pan until about ¾ full.

Pour the remaining mixture into the 8” x 8” square pan.

Place the retangular pan on the bottom rack.  The square pan on the top rack.

Bake cornbread stuffing at 350°F for 50 – 60 minutes.

NOTE: After forty-five minutes of baking, switch the pans.  Move the rectangular pan to the top rack and the square pan to the bottom rack.  Continue baking until stuffing has a light golden brown crust on top.  Do not over bake.

The cornbread should be slightly crusty on top but moist underneath.  Not dry.

Remove from the oven.  Serve warm or at room temperature.

Or if not serving right away.  Cool and cover with foil.

Serve as a side dish to a roasted turkey and baked ham.  With or without gravy.  And with slices of Cranberry Jelly or Cranberry Sauce.

For my husband though… Cranberry Jelly. Chilled Cranberry Jell.  And I mean the ones in a can, is the only cranberry he will eat with this stuffing.  And after all these years of eating this stuffing, I have to agree with him.  Cranberry Jelly compliments this stuffing perfectly.

I know some people make their own cranberry sauce.   Or some prefers the canned cranberry sauce than the jelly.  And that’s fine.  Absolutely fine.  I have eaten the stuffing this way too.

Tess’ Kitchen Secrets:

#1 – Homemade Chicken Stock.  Is more flavorful compared to the store bought ones.

#2 – Chicken livers and gizzards.  The livers and gizzards give this stuffing a great taste and texture.  These ingredients are A MUST.

#3 – Seasoning and Spices.  My husband knows even the slightest difference in seasonings and spices I use.  Weird.  But he does.

#4 – Baking the Cornbread Stuffing meld all the flavors.  Making it into a cohesive one.

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Truly A Labor Of Love (Part 2)

Since my first post on this subject was too lengthy, I had to end it with “cooking the chicken and making the chicken stock” for the Cornbread Stuffing.  And suspend the recipe for the cornbread and stuffing for another post…

We’ll see how long this post is going to be.

Hopefully not too long.  Otherwise, I may have to resort to part three.  The Cornbread Stuffing itself.

In in my last blog I talked about the first time I tasted this cornbread stuffing.  The kitchen utensils needed.  And several steps or processes.

Like I said, this stuffing takes a bit of work.  And honestly, I doubt anyone would actually take a chance and the time to try this recipe out.  Without tasting it first.

But here I am.  Posting it anyway.

If nothing else.  The cornbread itself is very easy to make.  And I usually make this cornbread whenever I make Bean Gumbo.

This cornbread is great to serve with bean soup, chili, barbecued dishes and more.

Anyhow…

Here’s Process #2:  Bake the cornbread.

Preheat oven at 400°F.

Lightly butter a 9”x 13” glass baking pan.

And then prepare the ingredients…

~~~ Dry Ingredients ~~~

Two cups yellow cornmeal.

Two cups self-rising flour.

1/2 cup granulated sugar.

Four teaspoons baking powder and one teaspoon kosher salt.

Combine all the dry ingredients in a large mixing bowl.  Whisk them a few times.

~~~ Wet Ingredients ~~~

Four Large eggs.

Beaten well.

Two and one-half (2 1/2) cups milk.

I used one can of coconut milk plus water to make 2 1/2 cups.

1/2 cup oil.

I used safflower oil.

Add milk to the beaten eggs.

Add the oil to the eggs and milk mixture.

Whisk a few times to mix.

Pour the wet ingredients – eggs, milk and oil mixture

over the dry ingredients – yellow cornmeal, self – rising flour, granulated sugar, baking powder, and salt.

Fold the mixture with a whisk until free of big lumps.

Pour cornbread batter onto the lightly greased  9″ x 13″ glass pan.

Bake cornbread in the preheated oven at 400°F for 26 – 28 minutes

or until top crust becomes light golden brown.

Remove the cornbread from the oven and cool.

Crumble the cornbread.

Here’s the recipe:

Cornbread – Dry Ingredients:

2 cups yellow cornmeal

2 cups self – rising flour

½ cup refined sugar

4 tsps. baking powder

1 tsp. salt

Cornbread – Wet Ingredients

4 large eggs – well beaten

2 ½ cups milk (I used coconut milk)

½ cup cooking oil (I used safflower oil)

Lightly butter a 9”x 13” glass baking pan.

Preheat oven at 400°F.

Combine all the dry ingredients in a large mixing bowl.  Whisk several times.

In another large mixing bowl, beat eggs.  Add milk and cooking oil.  Whisk until combined.

Pour the egg, milk, and oil mixture over the combined dry ingredients.

Fold the mixture, using a whisk, until moistened and free of large lumps.  Do not over beat.  (There will be some small lumps and that’s OK. )

Pour cornbread mixture into the battered glass pan, and bake in a preheated oven at 400°F for 26 – 28 minutes or until crust becomes light golden brown.

Remove from the oven and cool.

Once cooled.  Crumble the cornbread.

~~~

Proceed with the next step or process…

Process #3:  Making the stuffing.

Please read my next blog post for the next step…

Thanks!

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Southern Style – Truly A Labor Of Love

I first tasted this stuffing 20 years ago when my husband brought me to the U.S. to meet his parents.

I found out that this is one of my husband’s favorite dishes.

His dad makes it every time he comes home.  I mean every time.  I guess this is one of the few ways he showed how much he loved his son.   Since he wasn’t very good at demonstrating it any other time.

So of course…  upon seeing how much my husband loved this dish, I made sure that I learned how to make it.

I watched my father-in-law made this cornbread stuffing several times.  And each time he made it, he seemed to have spent his time all day in the kitchen.

As with most home cooks, he did not measure anything.

My notes consisted of ingredients only.

I had to experiment with the amount of ingredients and seasonings.  Several times.  Before I finally perfected the recipe.

Each time I make this cornbread stuffing.  There is one key indicator whether it came out great or not.  If the cornbread stuffing is great – my husband will eat nothing but cornbread stuffing all day.  And the next day.  Until all the cornbread stuffing is gone.  Finished.  Consumed.  Gone.

It means I’ve done a great job!

It means I have prepared the cornbread stuffing just like his Daddy did.

And if ever I deviate from the perfected recipe.  If I accidentally forget a seasoning or an herb… my husband will know.  His palate knows.  After eating a bowl or two.  He won’t eat it again.  He will simply stop eating it.  He won’t say a word.

He will simply let a whole pan of cornbread stuffing set.  And get stale.  And collect mold if I don’t throw them away sooner.

A whole day’s of work wasted.  Down the drain.  And it’s nobody’s fault but mine.

So I’ve learned my lessons well.  Very well.  And many times.

So whenever I make cornbread.  My mind better be focus.  I cannot be thinking about other things.  I think only of cornbread stuffing.  Think only of cornbread stuffing.  Cornbread stuffing.

I admit that this cornbread stuffing entails a bit of work.  Not hard.  Just work.  That little extra time and efforts.

And extra concentration on my part.

I’m sure you’ve heard of the cliché  “labor of love.”

Well this stuffing is truly a labor of love.

I only make this twice a year:  on Thanksgiving and two days before Christmas.  Because that’s Willie’s birthday.

Any other time.  He’ll have to ask for it.

The dish requires four (4) different processes:

Process #1:  Cook chicken and make chicken stock. It’s better to do this one day prior.  So that the chicken stock has a chance to cool and the fat will solidify on top which will be easier to remove and discard.

Process #2:  Bake the cornbread

Process #3:  Making the stuffing:  caramelized mushrooms; sautéed garlic and onions; and using products from processes number 1 and 2

Process #4:  Baking the cornbread stuffing. At this stage my job is almost done.  So I celebrate.  I play Jesse Cook and dance.  In my cramped kitchen.

I think process #1 requires most of the work.  But once the chicken is cooked and the cornbread is baked, half of the work is done.

First, I just want to alert you that you will these gadgets, pots and pan to prepare this delectable “Cornbread Stuffing – Southern Style.”

Kitchen tools or equipment needed:

12 – 16 quarts stock pot

9 ”x 13” glass baking pan (Pyrex or anchor)

9”x 13” glass baking pan or all purpose aluminum pan

8”x 8” square glass pan or aluminum pan

Large container or bowl  - 8 quarts capacity

Oven

And the ingredients…

And remember our processes…

Process #1:  Cook chicken and make chicken stock

I know it is not so glamorous to look at raw chicken.

I know someone who won’t touch any part of raw chicken.  He eats it once its cooked.  He just won’t have any part of it while it’s raw.  He won’t even look at it.

But this is where it all starts.

Whole chicken cut-up.

Chicken gizzards and livers.

And of course you will need a pot.  A very large pot.

I bought this when we were in Okinawa, Japan.

I’ve seen one this big at Sam’s Club.  Not as sturdy.  I don’t think.  But as big.

Wash chicken and gizzards under cold running water and place them in the pot.

Vegetables.  Chopped.  Onion and garlic chopped.  Bay leaves and black pepper corns in a cheese cloth.  Tied into a pouch.  Italian parsley and coarse sea salt.

All of those on top of the chicken.  In the pot.

All 12 cups of filtered water.  Or enough to fully cover the chicken and vegetables.

Bring to a boil over medium heat.

And just before the pot starts to boil… skim off foam and impurities that surfaces to the top.

Once boiling… reduce heat to low.  Simmer for 40 minutes.

Add the chicken livers after 40 minutes of the chicken and veggies simmering.  Increase heat to medium and bring the pot to another boil.

Once boiling.  Reduce heat to low and simmer again for 20 minutes or until the chicken livers are cooked.

Once the chicken, gizzards and livers are cooked…

Remove them from the pot, using a spider skimmer

or slotted spatula and tong.  Place them in a large bowl or colander.

Remove and discard the vegetables.

And you will be left with the chicken stock.

Using a fine strainer.  Strain the chicken stock into a large bowl or container with a top.

Refrigerate until cold.  And fat has solidify on top.

You can then easily remove or skim the fat off the chicken stock.

All that goodness.  In this bowl.

And the chicken.  Don’t forget the chicken.  The gizzards and livers…

Remove the skins and bones from the chicken pieces and discard.  Tear the chicken meat into small chunks.  Finely chop the gizzards and livers.

And now…

Now you’re ready for Process #2:  Baking the Cornbread

But wait…

I am just now realizing that this blog is getting way too long.

Far too long.

So I’m just gonna have to continue with Baking the Cornbread in another blog.

Sorry to have to do this to you.

But I promise to continue with Process #2 and the rest of the processes on my next blog or blogs.

At least you learn something here:  How to make a homemade chicken stock.

Until then.

Enjoy and Happy Cooking!

Tess Harris