(no subject)

[pantryslut]

In my freezer, I have managed to accumulate quite a collection of fats and stocks. I have goose fat and duck fat and two kinds of lard. And probably some schmaltz and a little bit of bacon fat, somewhere or other. I have blond chicken stock from the French chef, several containers of my own homemade blond chicken stock, roasted chicken stock, duck stock, and shrimp stock.

Yeah. I think it's about time I did something about that. So I can buy more big chunks of meat instead...

Comments

[rednfiery.livejournal.com]

uh, what's "blond" chicken stock? how does it differ from plain ol' chicken stock?

[pantryslut.livejournal.com]

Blond chicken stock is more or less the same as plain ol' chicken stock; it's light in color and clear and mildly flavored. I call it blond to distinguish it from chicken stock made with roasted bones, which is brown and more strongly flavored. They have slightly different uses but also overlap a lot.