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Oct. 7th, 2002 09:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eubI just made chicken stock. I never made chicken stock before. I feel so l33t.
It isn't rocket cuisine ("isn't brain food"?), but I'd never tried it, and I'm a child of the boneless skinless breast generation: big gory bony chicken carcasses scare me. And to stomp on my fear with both feet, I've got a whole (1.5-lb) chicken roasting in the oven now. Wish me luck, that I may not be traumatized by this small chicken and thrown into worse terror than ever.
Hacking up chicken backs with a crummy dull knife is a bother. Next time I either get a cleaver or shop around for a permissive recipe that lets me skip that and just simmer them longer.
It isn't rocket cuisine ("isn't brain food"?), but I'd never tried it, and I'm a child of the boneless skinless breast generation: big gory bony chicken carcasses scare me. And to stomp on my fear with both feet, I've got a whole (1.5-lb) chicken roasting in the oven now. Wish me luck, that I may not be traumatized by this small chicken and thrown into worse terror than ever.
Hacking up chicken backs with a crummy dull knife is a bother. Next time I either get a cleaver or shop around for a permissive recipe that lets me skip that and just simmer them longer.
