in the home stretch: making chicken stock

only one more week to go!

nablowrimo has been fun, although tedious at times and because i want it to be interesting on the user-end i at least have tried to post something culinary-related almost each day.

but here i am, stretching it so to speak in the home stretch.

because a post about stock isn't inherently interesting. but oh so important. in the winter i am a big fan of making my own stock. of course, that was always vegetable stock. but now that i have gone to the dark side of omnivory, i wanted to start off the season with some easy chicken stock from leftover parts and bones saved from the think spice dish.

and home made stock is so so easy there is absolutely no reason for you not to make it yourself. besides some chopping at the beginning there is nothing you else you have to do. you can do a big batch and freeze individual sizes. plus, you get to use up the bits and bobs of the vegetables from the week so they don't go to waste (unless you compost). but the real reason to do it is to make everything you make taste that. much. better!

making chicken stock

my go-to easy stock is the from deborah madison's vegetarian cooking for everyone (you know, my favorite book of all time). i simply added the parts/bones after the vegetables had browned a little bit, and browned them some more before adding the water. i found her "quick stock" posted over at brin eats. i think the only difference between her "quick stock" and her regular "vegetable stock" is double the carrots and celery. but the quantity of items is not a science, and you can improvise easily. i always add peppercorns and leeks. this time i added chives because i had them (but no fresh thyme).

the next morning my kitchen still smells like that simmering stock from last night. which, i guess, could be a good or bad thing ;-)

No comments:

Post a Comment