2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows
1/2 pound prosciutto cotto or boiled ham, coarsely chopped
2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines
Deviled ham is delicious as a spread on saltines or other crackers. It's delicious spread on toast as a snack or a light lunch, with a salad on the side. It's also a really nice brunch item. Sometimes I also use steamed asparagus tips and I'll do a layer of deviled ham, a layer of steamed asparagus tips, and a layer of cheese. Sometimes I've even used it to make a Croque Monsieur or Croque Madame. I'll take a little thin layer of deviled ham on white toast, top it with bechamel and Gruyere and bake that and top it with an egg. It's all good. You could substitute 1/2 pound of leftover white-meat chicken as well, or deli-sliced chicken breast, to make Deviled Chicken.
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