Chicken Stock..ready for soup season!

I had been keeping a couple chicken carcasses in the freezer the last few weeks - any time I do anything with chicken, I'll wrap and save the bones until I've got enough to make a batch of chicken stock. I supplement the bones with chicken hind quarters I buy from the deli counter at the grocery store. After the meat has cooked through, I'll strip it from the bones, keeping the meat and returning the bones to the pot to finish simmering. All-in-all, it's about a three or four hour process, but it's so incredibly worth it.
In the pot I've got my chickens, three heads of garlic chopped cross-wise, three yellow onions chopped into quarters, a handful of carrots and celery stalks, a couple bunches of parsley and thyme from the garden, whole black peppercorns, and kosher salt to bring out the flavor.
I brown my ingredients before covering them with water - it adds a little more flavor to the stock and lends a deep brown color. Homemade for sure! :)

Because I use a large pot designed for canning/jarring to make my stock, I end up with SEVERAL quarts for the freezer. The last time or two I've made it, though, I've taken the added step of simmering the stock after pouring it off of the other ingredients but before packing it up for the freezer. It seems to concentrate the flavor that much more...plus, it ensures I'll actually have room for all of it ;)
And not a minute too soon! After I finished this, I gathered up the leaves from the yard and burned them in my vegetable garden. I had used up everything in it for this year, so was ready to clear and prep it for a new season next year. And wouldn't you know it, only a few hours after the fire died out, we had our first snow of the season!

Dueling pies

Last night was pie night at the homestead. I’ve been eating out a lot lately because there’s not food in the house because I haven’t been there to MAKE anything. More to come on that in the next post.

Last night, I decided to do something about my lack of sustenance. I had some homemade pizza sausage in the freezer along with a leftover dough ball that would be just enough for a single serving pizza. I laid both out on the counter yesterday afternoon to thaw so they’d be ready to go by the time I was. Along with a little sauce and some mozzarella cheese (also both kind of leftover from a previous pizza..stashed in the freezer), I had myself a nice little pie in no time at all.

The last couple times I’ve made a pizza, I’ve been baking them according to something I read in an old cookbook: apparently the “pizza-maker’s secret” is to bake your pizza with the meat uncooked. I was skeptical at first because I’d never done that, nor had anyone in my family..and we’re pizza makers. So, I figured I’d chunk off fairly small pieces to insure they baked through in the short time they’d be in the oven. I have to say, both times I’ve done it I have really enjoyed it. It gives the pizza just the right amount of grease and the meat is so tender and moist that I don’t think I’ll be going back!

I have to say, it was not my intention to make it this dark. That said, it's got great flavor and looks like it came from a gourmet pizzeria in New York City..one of those with a big 700F brick oven :)

Also last night, I peeled, chopped, and seasoned a small bucket of apples from mom and dad’s neighbors’ apple tree. They have more than they know what to do with, so everyone around has apple buckets sitting around waiting to be used!

Apple has always been my favorite pie, but it’s hard to make a good one..at least I think it is. Whenever I make one, I make sure to use something sort of acidic in the apples to give it a little extra flavor. Fresh lemon or orange juice, or even vinegar works really well and it gives the pie a little extra something..another flavor sensation on another part of your tongue. Really good stuff!

Kitchen mini-update

Getting all the trim installed around the kitchen doors and windows. New beadboard and stainless steel backsplash, too! There's more stainless to come, so stay tuned.

Italian Plum Tart: http://www.foodnetwork.com/recipes/ina-garten/italian-plum-tart-recipe/index.html
I subbed a little fresh orange juice for the liquer and left out the tapioca entirely.

Good night, sink.

I pick up my new farm box this afternoon – I wonder what I’ll be eating this week?