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let's take stock...stock in what?.......chicken works >

Really stocks are easy, and one of the best investments in your kitchen. I'll present a pictorial walk through of the basics of a stock. I chose chicken, simply because I can get 3lbs of chicken backs for less the 3 $$....point being, lots of dark meat connected to bone, which equals lots of good, rich flavor.
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I took said chicken bits and set them under the broiler for a bit, to get them browned.....get the juices flowing...
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I then take a basic bit of veg, standard to most any stock....carrots, celery, onion, garlic, and sage this time...adjust as needed..or to taste..whatever fits your needs or tastes...
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lets break that down...it doesn't need to be neat or uniform...but I feel the greater the surface area, the better the flavor.
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now...basically throw everything into a stock pot, cover with water, bring to boil, back off to simmer and let it simmer for a few hours.....
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now...this bit differs from person to person...but I'll let it cool and set in the fridge overnight, then bring to a boil once again the next night. I'll then strain and put in usable containers. After it's in the fridge, it'll stay good for a few weeks with the fat on top, but less than two, if you skim the fat off, but will last several months if frozen right away. It's an easy way to get several weeks of stock, and a right tasty chicken sandwich to boot.
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Cheers and enjoy......we'll play with goat cheese next time... :)greg

Holidays, comfort food and other ramblings.

On the watch front, nothing especially new or impressive. I still have a stack of projects on the table, and might have time in the new year to get some stuff finished up and off the table.
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Still employed, to my surprise. The cutbacks were endless, and promise to be deeper in the new year.
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The holidays went off without a hitch. I have to say, this has been one of the more enjoyable in years. Got to relax and enjoy family and friends....and if you can't do that, then what's the point?.
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So....comfort food? Food that comforts, and that makes me think, potato soup. Never having done before, I attempted potato soup, to great success if I may say so. I'm usually not a fan of fancy presentation, with tidy little stacks, and smears of tasty color, or odd ribbons of goo from squirt bottles......so, potato soup served in the baked potato it was made from, complete with bacon, cheese and sour cream......of course.
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Being the holidays, I felt turkey and dressing need to be on the menu at least once. I decided to give it some greg though. I took turkey breasts and rolled them with a home made cornbread "stuffing". I used the ribs from the breasts to make a nice rich gravy. Fresh green beans and a butternut squash mash completed a very good meal.....just a bit different from the original, but a successful concept none the less.
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a before shot, just cause I can.
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Happy holidays, Merry Christmas and happy new year kids...cheers and enjoy.
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next time, we'll see just how easy a stock really is.