Let’s talk about a kitchen victory like no other: using one thing for multiple purposes.
This is not a new revelation. The New York Times is not going to call me to discuss my groundbreaking use of poultry. This is, however, the first time I’ve:
- Bought a whole chicken and roasted it for dinner
- Roasted the carcass* to make chicken stock
- Used the stock to make soup
I felt like a pioneer. I never watched Little House on the Prairie, but it seemed like Laura Ingalls Wilder would have been proud.
It all started with a real chicken from a … Continue reading