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I 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.

Comments

me in the kitchen?

[sorakirei.livejournal.com]

My mom is always making chicken/turkey stock. It's a big thing for her. But I must say I fall into the boneless, skinless category. I don't like dealing with raw meat. >_< Cooking is going to be interesting when I get a place of my own.