

I absolutely love cold-weather cooking, and I've been immersing myself in doing just that lately.
The girls held a tag sale on Saturday, and while I wasn't (and didn't want to be) involved, I obviously had to stick close by and monitor the traffic situation while they were out in the driveway. I basically wore a path between the kitchen and the front door all day.
I can't say I minded one bit.
One of the things I made was a roast chicken, for the sole purpose of making stock. This is one of the last frontiers for me (the other one being homemade pasta), something that not only seemed daunting and involved, but unnecessary. Surely, someone else can do this better? (I feel this way, by the way, about most baked goods more elaborate than cookies and brownies.)
I couldn't have been more wrong. First off, what's the easiest thing in the world to make? A roast chicken. Secondly, the next easiest thing to make is chicken stock.
I've been using a version of Ina Garten's recipe for chicken + croutons; I slice up some onions and toss them with olive oil, and then roast a chicken (or two) over them, simply stuffed with a cut lemon and some thyme or rosemary.
Well, the logical next step, once the chicken is carved, is to put the...um...carcass (sorry to my vegetarian friends. Is this indelicate?)in a pot with the onions, cover it all with water, and get it cooking for a good long while. Then strain it well, and there you have it.
The term liquid gold comes to mind every time I think about this, but I do feel like a bit of a dork saying that out loud.
Anyway, I'm sure I don't have to tell any of you, any of this. I imagine you've been doing this for years (and making fresh pasta, to boot).
But, while I'm sharing, I've been staring at this cookbook , A Platter of Figs, for almost two weeks now, and I've decided that I'm not bringing it back to the library yet; that online renewal thing is my friend.
I'd tell you to "check it out", but that would be a bad pun, huh?
I'd love to hear what you're cooking these days.
More tomorrow. Thanks for reading.
tt























































