Looks like it's going to be another nice day here in Comox. It's a little chilly this morning though so I had to turn on the furnace for a bit until it warms up outside and manages to work it's way through the trees and to my well shaded windows ;)
This morning, even before having my morning coffee (with splenda and half and half) I dumped the bag of fresh chicken backs and necks that I got yesterday from the country market, into my stockpot ... added my aromatics and set it to start up towards a SLOW simmer. This baby needs to simmer all day so I needed to get an early start. Then I went to grab my coffee ;)
I recently started making my own stock instead of buying store bought for a couple of reasons.
1) While store bought stock is absolutely fine to use, make sure you get as low a sodium content as you can, especially if reducing in a sauce for instance ... homemade is ... just ... BETTER.
2)It's richer in color, more gelatinous and in my opinion, no technical data to back this up, more nutritious. I say that in part because I know what went into it (all good stuff) AND I know what DIDN'T go into it, extra preservatives, salt and who knows what else.
3)Maybe it's my imagination but I think my recipes using it taste a lot richer as well.
4) It just makes me feel so darn good knowing I am doing this myself ... I dunno, it makes me feel competent or something .. sad but true lol ... it feels healthier as well and that also makes me feel good .. it's a win win ... totally satisfying in a culinary sort of way!
5) It's so darn easy to do, why WOULDN'T you make your own stock. It takes all of 5 minutes to dump the chicken in a pot add the aromatics, fill it up with water, set the stove and walk away to do whatever for the rest of the day. Yeah it takes 12 hours to simmer but you aren't standing BY the stove for those 12 hours ;)
I'll post the complete recipe in a bit.
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