Classic Dishes...

Stocked Up

So after some discussion with my friend Peter (proprietor of Static Zombie, publisher of The Game Report, and fellow foodie), I decided to try my hand at making chicken stock, following this lesson on

Since the instructor has a 20-quart stock pot, and mine is a mere 15, we had some problems from the start – namely, that I was trying to put too many veggies in there. The chickens didn’t fit. So, out came some onions, and the chickens now fit. Barely. I was not happy with the fullness of the whole thing, but there it was.

After a while, and the veggies cooked down a bit, things look much better. Once an hour passed, I fished out the carcasses (one broke neatly for me right along the breast/thigh line…since the breast meat was all I wanted anyhow, score), let them cool, and neatly plucked the breast meat off. That will become chow mein later this week.

So now I’m feeling better about the whole operation…the items in the pot have some room to breathe and release their individual goodnesses into the pot, and the liquid is definitely taking on some stocklike properties…and the stuff has six hours to simmer yet. I even threw in some peppercorns and a few bay leaves. I may need to run out later and get some cheesecloth to ensure the best strainage, though, as I suspect my colander isn’t gonna quite cut it. But the house is smelling _great_.

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