Kids, I was wrong. Rita Bohanon strikes again. I want you to know that although last week’s chicken salad was amazing, I have heard through the grapevine that it is NOTHING like what Rita does. WHAT. THE. FLIP. Here I am making my own damn mayonnaise and you mean to tell me that it isn’t anything like what she makes?!?
I got emails from my girlfriends telling me I was wrong on 2 accounts,
1) She doesn’t use pecans, she uses toasted almonds. I can get down with that. (Stop it, stop judging me! You want to know how I didn’t know they were almonds and what kind of palette I have and blah blah!? It has been 10 years, and the fact that I remember there are nuts in it is a miracle at all!)
2) She uses sour cream. HOLY KENTUCKY. I am mystified and excited all at the same time. Sour cream and mayo. I have no idea of the ratio, but you bet your bottom dollar I’ll figure it out! Sour freakin’ cream. You KNOW how I feel about cream.
Sigh. I knew Rita was after my heart. Whelp, I need to tell you how we finished off our bird. To recap, we roasted bird in the oven as mentioned here. Then we took the remaining meat and made chicken salad here. Now we are taking the innards and the bones of that bird and we are making STOCK! 200 bonus points goes to the smarty pants that figured that one out! (Seriously, if you thought I was going to do something else with the bones, please fill me in. I’m either grossed out, or extremely interested in what you came up with…but most like grossed out.) You can use this stock in just about anything that calls for it, soups, pasta sauce, cook your rice in it for extra flavor, etc. etc. etc. If you can use water for a recipe, you can use stock and expect twice the taste! Warning: This will make your house smell like a wonderful roast chicken is crisping away in your oven. Do not do this over an empty stomach. You’ve been warned. You may proceed.
1 roast chicken carcass, picked clean of meat
any accompanying chicken giblets, except the liver
1 chicken wing or the neck
1 bay leaf
3-4 whole peppercorns
1 small parsnip, peeled (optional)
half a leek (optional)
sprig of thyme or parsley (optional)
Break the chicken into smallish pieces and place in a snug, small pot with the remaining ingredients, all chopped into small chunks. It should pack tightly so that no more than 6 cups of water are needed to cover everything. It's best if the stock doesn't need to reduce once finished, so avoid using extra water.
Bring the water to a simmer over low heat so that it's bubbling very gently and only sporadically. Skim any foam that comes to the surface, but leave any fat, as it's flavorful. Add a little salt to the broth, but not much, to help bring out the flavor. Simmer for at least 2 hours, preferably 4-5, or as late as you can stay up.
Strain through a colander lined with cheesecloth, allow to cool (or lower the pot into a sink of ice-cold water), then refrigerate for a day, which allows the flavors to develop. Use within a week, or freeze for future use.
And yes. I know. You’re all sassy with me over this carrot cake. Tomorrow. Okay kids? Mommy will take to get carrot cake tomorrow. Now sit down in the back seat before I pull this car over!! (I will knock you clear into next week, talking back to your mom like that!)
JK - mommy loves you. She didn’t mean it.