One of my favorite domestic projects is taking apart a whole chicken. Call me
|Tools of the Trade|
I freeze what I won't be using right away (for dinner Monday, I used one ginormous breast, divided into two for dinner). I attack the counter with salmonella-killing cleaners. Then comes the best part of all: stock! The carcass, wings, and innards go into a stock pot with an onion (I quartered it), some carrots, some celery, some thyme (I had it on hand), some peppercorns, and enough water to cover. I bring it to a boil and then cover and let it simmer for a few hours (I love that there is no timer: when it looks done and I have a minute, it's done). While it was simmering the other day, C came home and announced that it smelled like Thanksgiving! Score!
|The stock pot|
|Future Soup Yummyness|
For the price of a whole chicken, I got 3 quarts of low-fat, no sodium chicken stock, 4 meals worth of chicken meat, a fall-scented house, and had a lot of fun! I definitely call that a win!