(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

[abostick59.livejournal.com]

You're falling behind; you need at least two sorts -- beef and chicken -- of demi-glâce. And vegetable stock.

[kate-schaefer.livejournal.com]

Time to fry potatoes!

[rednfiery.livejournal.com]

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

[vito-excalibur.livejournal.com]

You and Mr. E need to meet each other. Specifically, he needs a mentor!

[slfisher.livejournal.com]

I'll go you one better -- I have bear lard in mine.

[seyewailo.livejournal.com]

When I find myself with a lot of stock and an opportunity to work from home, I make demi-glace.

It takes forever, but it turns stock into the syrupy explosion of flavor that makes everything sing. That is my recommendation.