Tuesday, March 27, 2007

Chicken Stock - well worth it!

I made some chicken stock a few days ago as the basis for a leek and potato soup. It made all the difference and made good use of our last two decent sized leeks.

3 Comments:

Anonymous Allotment Lady said...

I love your look of your stock - I too make all my own - not a stock cube passes our lips - and I don't throw all the veggies away as the chefs do!

Like your new posh photo by the way - nice hat

Thursday, 29 March, 2007  
Blogger Mike said...

We often "forget" to make stock when we've had a chicken but I'm going to get back into the swing of it as it makes such a difference to soup. I bagged up some pumpkin puree from a pumpkin that was on its last legs in the winter and that makes a great basis for a casserole - rich and sweet without needing thickening. Will be doing it again this year.

The hat..well I've lost it now but I was photographing my sister-in-law's wedding & I'm prone to sunstroke. They didn't have top hats so what was I to do...? (Mind you I wouldn't have been seen dead like that when I was professional...just got sunstroke!)

Thursday, 29 March, 2007  
Blogger Melanie Rimmer said...

I love proper stock. I have been known to beg poultry carcases and hambones etc. when eating at friends' houses because I can't bear to see them go in the bin.

Monday, 02 April, 2007  

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