Sometimes one must perform icky tasks in pursuit of culinary delight. The results are usually worth the effort. My labor Friday paid off all weekend.
Picking chicken off the bone is not my favorite cooking chore. I try hard not to envision the chicken clucking happily around the barnyard or, worse, stifled in a chicken factory. You know what I mean. Yet the chicken must be off the bone when one is crafting chicken stew. I put some happy tunes on the CD player and sang along as I separated the meat from the carcass. The bare bones joined their vegetable counterparts in the stockpot where they simmered with spices for a few hours, melding into my version of homemade stock as it filled the house with a luscious scent. The shredded meat waited patiently in the refrigerator for the next step.
That's another joy of making chicken stew: no part of the chicken gets wasted. It greatly appeals to my sense of efficiency.
I make chicken soup and call it stew because it's thick and chunky. It's also an excuse to cook with farfalle, or bowtie pasta as it is commonly known. Bowties are a favored shape running neck and neck with acini di pepe as my all time favorite pastas. It's rugged and holds up well in soup. I also get weak for rigatoni, but that's a tale for another day.
This weekend was filled with outdoor labor enjoying glorious blue skies and crisp fall air. During the day, Wendy and I channeled weese as we busted ass to get our yard in a semblance of order for the impending winter season. Evenings found our appetites sated with hot chicken stew and cuddles in front of a roaring blaze in the fireplace. Does it get any better than that? Not often methinks, but then we are simple folk.
The touch of green is fresh spinach from a bag, the first I've purchased since the e. coli debacle. Living on the edge, oh yeah baby. That's how we do it here in the 'burbs.
Picking chicken off the bone is not my favorite cooking chore. I try hard not to envision the chicken clucking happily around the barnyard or, worse, stifled in a chicken factory. You know what I mean. Yet the chicken must be off the bone when one is crafting chicken stew. I put some happy tunes on the CD player and sang along as I separated the meat from the carcass. The bare bones joined their vegetable counterparts in the stockpot where they simmered with spices for a few hours, melding into my version of homemade stock as it filled the house with a luscious scent. The shredded meat waited patiently in the refrigerator for the next step.
That's another joy of making chicken stew: no part of the chicken gets wasted. It greatly appeals to my sense of efficiency.
I make chicken soup and call it stew because it's thick and chunky. It's also an excuse to cook with farfalle, or bowtie pasta as it is commonly known. Bowties are a favored shape running neck and neck with acini di pepe as my all time favorite pastas. It's rugged and holds up well in soup. I also get weak for rigatoni, but that's a tale for another day.
This weekend was filled with outdoor labor enjoying glorious blue skies and crisp fall air. During the day, Wendy and I channeled weese as we busted ass to get our yard in a semblance of order for the impending winter season. Evenings found our appetites sated with hot chicken stew and cuddles in front of a roaring blaze in the fireplace. Does it get any better than that? Not often methinks, but then we are simple folk.
The touch of green is fresh spinach from a bag, the first I've purchased since the e. coli debacle. Living on the edge, oh yeah baby. That's how we do it here in the 'burbs.
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