Chicken Stock

Today’s feat was chicken stock. Not so hard really, just simmer a chicken carcass & some veggies for 4 hours. It felt very Oregon Trail, minus losing family members to diphtheria and river crossings.

The idea is to eventually use the stock to make risotto. My response to an especially chilly summer and potentially long winter is better food.

Not pictured is the curry pomegranate chicken salad, courtesy of the very same chicken carcass. Notice, however, that Jacques Pepin managed to find his way into the shot, if only to award his approving grin and generous congratulations on a stock well made.

My thanksĀ to Ina Garten for the recipe.