by Holly Hickman on 02/18/2010
Alrighty. The other day we grabbed half an hour and created a light and lovely chicken broth. This weekend, when you’re lolling around in your pjs, sipping tea and reading the papers online, consider starting up a chicken stock. It’s stronger than broth, more flavorful, and will act as a beautiful flavor base for everything from soup to vegetables to meat sauces. Chicken stock smells divine, extracts the nutrients from the bones and leftover meat and is a way of respectfully (and frugally) using the whole animal. And it’ll make your kitchen smell like your grandmother’s. Or, at least, like someone’s grandmother’s.
The recipe is simple: cover bones with water. Simmer. Wait. Strain. Refrigerate. Next, I’ll walk you through it, and we’ll even talk about that hussy Anna Karenina…
Come hither, Vronsky…
by Holly Hickman on 02/16/2010
Have you ever had soup or grains or sauces made with real chicken stock or broth? Not the stuff that comes in a cube or a box or a can. No, I’m talking about refrigerated stock that’s so thick you could cut it with a knife and mistake it for Jello. Or a broth so light and chickeny and sublime in its flavor, you’d think you were eating at a restaunt.
This is beautiful stuff that a ten-year-old could make. It is also nutritious and far more economical (and much tastier) than the chemical cocktails that you’ll find at most stores. Never made it before? Worry not. It’s as easy as making tea. And now is the perfect time to try it; nothing chases away Old Man Winter with such aplomb. Today we’ll do broth. You don’t have to babysit it. It takes about 30 minutes and needs only 4 ingredients. And it’s splendid.
Click here to make your taste buds love you big time.
