||[Dec. 2nd, 2011|03:09 pm]
Sometimes I wonder if anyone reads LJ anymore, since most of you are on FB and like most people I forget to post over here as often.|
In culinary news, I made a perfect spatchcocked chicken yesterday. It was only in a brine for a few hours before having it's spine ripped out and being squished flat for the oven. White meat was tender and juicy, leg quarters perfectly cooked. I'm definitely playing around with this more often, although not too much or the family gets sick of chicken.
The spine and the remaining carcass went into a stock pot with veggies and some water overnight, this morning I separated out about 2 cups of stock. I have not yet decided what that will be used for, perhaps something involving home made noodles.
Unfortunately now I'm forced to do dishes if I want to have any chance of eating dinner. The sink is under those dishes somewhere.