talbotlucas.org: a word to the wise is sufficient

Not being thrilled with the results of the election, being annoyed by developments in other areas of life,* and being under a lot of pressure as the semester rolls to a close meant one thing this weekend: make chicken stock.

We used to have a regular stockmaking schedule and would try to keep a few different types in the freezer, but since law school began we've limited our stockmaking to holiday preparation or with particular dishes in mind. I also realized that Wallace is deeply affected by stockmaking, and he usually plants himself in the kitchen, near the stove, to keep an eye on the stockpot. Every now and then he lets out a few barks if we're not in the kitchen and standing over the pot, and when we are skimming or otherwise tending to it, he's at our feet, just in case something splashes out and he needs to jump into action. Nothing finds its way out of the pot, though, so instead he whimpers or presses his nose against the back of our legs as a reminder that he'd really, really like some of what's in the pot.

So what's in the 16-quart pot of goodness? Many pounds of chicken backs and necks, leeks, onion, carrot, and a bay leaf. Water. Not much, really, but it's all one needs for a really good stock.

We used to make a stock that took many more hours and also used celery, but we've been following the Thomas Keller/French Laundry recipe for some time now and have been quite pleased with the results. Takes less time, but a bit more tending during that time, and has a clean taste and an attractively clear appearance. Skim skim skim is the mantra of the afternoon. After the stock is finished and has cooled we'll package it and freeze it so when our Thanksgiving prep time rolls around we'll be ready to make soup. Not yet sure what we're going to make, but whatever we choose will require the stock, so it's a safe bet. We also use our stock to supplement the giblet stock and pan drippings that go into Terrence's giblet and sage gravy (my favorite part of the meal).

Terrence also made a test pie yesterday (apple) with a butter crust, and it was a delicious experiment. No shortening in the crust--all butter this time, which is a slight departure from previous years. Unfortunately I did not snap a photo of the pie before we cut into it, and now there's not much left. Bodes well for the holiday...

* Not to worry: by "developments in other areas of life" I'm referring to political and legal issues in the news, and if I can get my act together and get everything off my desk that needs attention this week I'll type in more detail soon.