I started this blogpost last night, first drafting the recipe and then deciding the lead-in (narrative) part would have to wait until today. Since I was scheduled to attend a workshop at East Line Books in Clifton Park, NY this morning on Food and Travel Writing, led by Alison Stein Wellner, I knew it would be later in the day that I’d get back to it. I am now glad it happened that way. As I’d hoped, the info-packed session “pumped me up” again for writing. Not only the foodblog, but for other food-related literature as well. And maybe, just maybe, I might find myself returning to a get-published (as in other-than-self-published) frame of mind.
It’s been a long time since potential acceptance by magazines and journals held any allure for me. I simply want to write. And cook. And do art. And spend time with family and good friends. Alison, however, through one of her short writing exercises, managed to tease out of me an idea for a series of articles that I not only want to write but feel compelled to share with anyone who’ll listen/read. Seeking publication in a relevant magazine might be the best way to do that.
One simple question from Alison, “What fascinates you about food and travel?” – with ensuing suggestions about possible directions our pens might take us in from there – set everyone in the room scribbling. Her best advice: “Write about what fascinates you,” because to do otherwise means you’ll begin to hate it. It will become as much drudgery as any of the worst 9-to-5 jobs you’ve ever held.
This “new” topic fascinates me. Unfortunately, I can’t share it with blog readers right now. It requires nurturing, planning and lots of time (and work) to come to fruition. (If I had time, I’d be signed up for Alison’s workshop at the Capital Region Arts Center next weekend, June 2nd. She’ll be covering The Business of Freelance Writing!)
In the meantime, now that I’ve worked up your curiosity, how about a return to Chicken Stock?
If you’ve been reading this blog for a few months, you’ve probably noticed that I mention the use of boxed stocks in cooking up batches of my soups (and I do love making soup!). I’ve discovered a couple brands that I like. They’re not high in sodium (some sodium-free), plus they’re pretty tasty. So I wasn’t necessarily gung-ho for stirring up a pot o’ the homemade stuff. But reading a relatively new, food-related book changed my mind.
Here’s what I wrote about An Everlasting Meal in my “journal” of books I’ve read (yes, I have a list of every book I’ve read, i.e., completely finished, since 1995; had to do it since I found I couldn’t remember which I’d read and sometimes would begin to read something, only to realize I’d read it a year or two before!):
Adler, Tamar. AN EVERLASTING MEAL: COOKING WITH ECONOMY AND GRACE. Scribner, 2011. Essays on food. Beginning with “How to Boil Water,” Adler caught me up in her beautiful prose. Which often reads like poetry. How about the title of the next chapter, “How to Teach an Egg to Fly”? In which she says to the reader, “A gently but sincerely cooked egg tells us all we need to know about divinity. It hinges not on the question of how the egg began, but how the egg will end. A good egg, cooked deliberately, gives us a glimpse of the greater forces at play.” There are recipes too but not always in a real recipe format. She wants her readers to learn what to do with foods without need of a cookbook. She wants us to love food; not waste it; share it with others because it’s about nourishment and, thus, relationships. A truly wonderful book. Highly recommended, whether you like to cook or not.
A small part of Adler’s desire not to waste the gifts of the earth includes saving the ends, peels and odd chunks of aromatics, as well as bones of fish and fowl and animals, for stocks that add gusto to future meals. I now freeze many of these bits of leftovers and otherwise not usable veggies (except maybe in compost), later to stew up the most delicious stock! Below is the chicken one (to be followed by a future post, with pictures, for a soup that was a mega-hit at the Women Writers and Artists Matrix Weekend in Saratoga earlier this month), but it’s not the only stock I’ve created since reading this exquisite book.
After serving a seldom-seen dinner on our table (lamb), I managed to find time to toss the bones, aromatics and water into a pot, then strain and freeze the results. Last week, I made one of my hubby’s favorite meals, Braised Stew Beef (it makes its own gravy) over noodles. Instead of cooking it down with water added to the extra-large frying pan, I poured in one of the thawed containers of lamb stock. Rave reviews ensued.
You too could get rave reviews. Not from the New York Times food critic, but from someone whose opinion matters more to you. Start with homemade stock.
MARILYN’S HOMEMADE CHICKEN STOCK
Yields one really, really large stockpot full of delicious liquid!
Prelude to Ingredients: Collect & freeze, over a few weeks or a month, the following –
- Chicken bones, with any amount of meat still stuck to them (or none at all)
- Ends cut away from onions, shallots, leeks, carrots, celery, garlic (and maybe more, depending upon your own taste and judgment)
- Onion, carrot, celery and garlic peelings, pieces and leaves
- 1 tablespoon olive or canola oil, with a dab of butter added
- 2 carrots, unpeeled, cut into 2 or 3 pieces
- 2 small celery stalks, unpeeled, cut into 2 or 3 pieces
- 1 to 2 onions, peeled and quartered
- 3 garlic cloves, cut in half
- all of “Prelude” ingredients listed above – minimum of a 1 gallon zip-lock bag of the veggies; plus at least bones equivalent to 2 chickens, whether chicken parts or whole birds (it’s good to include some bones with bits of dark meat on them, for good flavor)
- a few grape (or cherry) tomatoes (but only if you have them and wish to include them), halved
- water to cover all ingredients, and then some… (filtered water is better than tap water, especially if you’re on public water that’s chemically treated – but it’s not required)
- 1 teaspoon peppercorns
- 1 to 2 teaspoons sea salt (or kosher, if preferred; but you can use table salt, just not the whole 2 teaspoons in the latter case)
- 3 or 4 small sprigs of dried thyme
- 2 small sprigs of dried rosemary
- 1 to 2 tablespoons of dried parsley
- ½ teaspoon lemon zest (optional, but a nice touch)
- Sauté the carrots, celery and onion in the oil/butter for about 2 minutes – in a large stockpot. (I lightly salt these at this time too.)
- Add garlic to pan; continue to sauté for about a minute more (do not burn the garlic or you’ll have to start over!).
- Add the rest of the vegetable items (peels, ends, etc.), along with the grape (or cherry) tomatoes, if using, and the batch of chicken bones. Cover with water – enough to bring it to at least three inches over the ingredients.
- Toss in peppercorns, salt, thyme, rosemary, parsley and lemon zest (if using).
- Bring to a boil, then reduce to a simmer.
- Allow to simmer for a minimum of 2 to 3 hours. You’ll want water to reduce gradually as flavor intensifies.
- When the stock meets your own taste-bud test, turn off the heat and let sit for a bit.
- After about 20 minutes, strain through a sieve and distribute stock amongst containers in which to freeze – perhaps retaining some to make soup immediately, or use for braising a chicken or other dish.
- When cool enough (it’s wise to sit containers in ice bath to get it there- much safer, foodwise), place in freezer for future use. Make sure you’ve marked containers (with labels) with info about what’s in it and date it was frozen!
Sorry – didn’t think to take a picture of the strained stock. Besides, I’m sure all my readers have an idea of what that looks like! Stay tuned, however, for the next post – in which this stock helps to transform butternut squash, pumpkin puree and sweet potato into a thick, savory soup that you’ll want to inhale (it’s that good).