{"id":438,"date":"2011-10-16T18:42:35","date_gmt":"2011-10-16T22:42:35","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=438"},"modified":"2011-10-16T19:29:37","modified_gmt":"2011-10-16T23:29:37","slug":"fall-football-and-chicken-stock","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=438","title":{"rendered":"Fall Football and Chicken Stock"},"content":{"rendered":"

\"\"<\/a>Finally. \u00c2\u00a0Only a modest amount of weekend work. \u00c2\u00a0No trips to Atlantic City. \u00c2\u00a0No out of town visitors to lure me off to adventures\u00c2\u00a0through the city. \u00c2\u00a0And, best of all, the Vikings play the night game. \u00c2\u00a0On a normal Sunday, the only way for me to watch the Vikes is to head into the city to\u00c2\u00a0Bar None<\/a>\u00c2\u00a0(MN Vikings bar here in the Big Apple). \u00c2\u00a0Don’t get me wrong. \u00c2\u00a0I love taking down $9\u00c2\u00a0pitchers of beer with fellow fans, but it’s a full day investment. \u00c2\u00a0Today \u00c2\u00a0is different. \u00c2\u00a0Today I get football–at home–and some great fall cooking.<\/p>\n

Today was chicken stock and some chili action which is to be shared with a few Bear friends as they watch Chicago fall to the mighty land of ice and snow.<\/p>\n

Chicken Stock<\/strong><\/p>\n

Chicken stock is just a good thing to have around. \u00c2\u00a0It pops up in more\u00c2\u00a0recipes than you might think. \u00c2\u00a0And while you can buy it at the super market it just doesn’t have the depth of flavor of the homemade stuff.<\/p>\n

The first step: cook a whole chicken. \u00c2\u00a0I like to roast it with some veggies. \u00c2\u00a0But it doesn’t matter much how you cook it; you’re after the picked-over bones. \u00c2\u00a0If you’re not going to make the stock for a few days you can just freeze the remainder of the bird until you’e ready for stock time.<\/p>\n

When you are ready to start, there isn’t a “right way” to make chicken stock. \u00c2\u00a0Basically, you take whatever is left of the chicken and \u00c2\u00a0put it in a pot with a bunch of water, some chopped celery (and\/or celeriac<\/a>), chopped carrots, and a few herbs. \u00c2\u00a0Then you let it all cook for a 7-9 hours, run it through a fine mesh strainer to get a nice pure liquid that is free of all of the small chicken bones. \u00c2\u00a0But for those of you looking for an actual\u00c2\u00a0recipe, below is an ingredient list courtesy\u00c2\u00a0of\u00c2\u00a0\u00c2\u00a0Alton Brown:<\/p>\n

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