Stock pots are called stock pots because those are the pans you are supposed to make stock in. When stock is made in smaller pans, the kind one would make rice in for example, not enough water is put in and after a couple hours of simmering a recipe that called for 6 qts of stock now has to make do with a couple of cups of very rich, chicken broth.
Also, when working with a whole chicken, remember to get ride of the penis part of it. Really gross to handle when cooked.
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3 comments:
Megs - how does one tell the "private" parts of a chicken? Are you cooking with a "whole" chicken vs. pieces? And if so, what are you doing with feathers? Sounds like you're continuing your interest in the culinary side of life!
Have you tried the sushi in Korea? Or is that a Japanese thing?
Mom and I went to Octopus the other night and had some new and quite tasty (and spicy) rolls.
Love,
Dad
Megs - when is a good time for us to Skype with you again?
Love,
Dad
The only chicken to buy here is either fried or a whole chicken (the way a turkey looks when we buy if for thanksgiving.)
There weren't any giblets in it but I know turkey's have the same appendage that kind of curves out of the middle of it because I've heard mom call it genitalia. I'm not sure what it is,anatomically, but I know nobody eats it and on a chicken it's particularly gross to handle.
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