Thursday, November 17, 2005

In my stockpot

I cleaned out the freezer in preparation for Thanksgiving and decided to make stock out of some of the things I found: a few pork neckbones and a couple of chicken backs and necks. The pork-chicken combination suggests Chinese soup to me, so I added only onion, carrot, and ginger. Chinese stocks tend toward the simple. The place now smells nice this afternoon (my desk is right off the kitchen) and it's so cold outside that the very thought of hot soup is helping.


Blogger Kalyn Denny said...

I love to make stock. I'm actually a bit fanatical about saving every scrap of chicken or beef in plastic tubs in the freezer. (I do have a very big freezer, which helps make room for it.)

7:13 PM  
Blogger Barbara Fisher said...

Funny--I was thinking of doing the same thing this weekend. I have a bunch of chicken bones and pork neckbones, so--yeah--Chinese soup stock it was going to be!

Synchronicity is cool.

11:04 AM  

Post a Comment

<< Home