And the smell of it is, too.
I'm taking what is supposed to be a very brief break from kitchen duty to write this missive on the qualities of homemade chicken stock. Okay, so I really can't speak much from experience. I know my mom made it from time to time, but I don't remember much about it. And today is my first attempt. But let me say: the smell is heavenly. I'm using a recipe I found online that is a little more than basic (and yet is not remotely difficult) and if it delivers everything the aroma wafting out of my pot is promising... well, then I'm sold.
I've been a little down about being stuck in my kitchen again (though it is beginning to show signs of organizing) cleaning dishes, putting away, etc. After thawing this whole chicken for the past several days, I decided to throw it in the pot and simmer while I work. A few unpeeled, cut-up vegetables (oh, things like celery, garlic, carrot, onion and parsnip) as well as some fresh parsley, dill, and whole peppercorns throw in, and suddenly my kitchen is smells quite inviting. Currently, it is the tangy, grassy dill, the herbaceous parsley, and the spicy peppercorns that are tickling my nose. It's like the sudden joy when you unexpectedly see a good friend in a strange place. That's the gladness that I'm feeling smelling my stock.
I don't look forward to the task of deboning and cutting up my cooked chicken, but I do look forward to offering my husband chicken and noodles, maybe with some mashed potatoes, tonight for dinner. I look forward to what I hope will be a happy and intrigued look on his face when he comes home this evening to the smell of homemade chicken stock. Well, let's hope.
(Now, back to the daily dish grind.)
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