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I make stock all the time w/just the chicken carcass - no veg because I can add those later and find that sometimes the stock is too vegetal for me. I also put the stockpot in a 200' oven overnight - no monitoring and it's always perfect - no worry about it boiling and emulsifying the fat into the broth. And the house smells terrific in the AM.

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genius! thanks for sharing the overnight trick — is it covered or uncovered? my stockpot won’t fit in the oven with the lid, but i could squeeze it in there uncovered. maybe lightly covered with foil?

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I’ve had to turn the lid upside down to make it fit! But I think foil would be fine since it’s below 212’, so no boil.

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Mario Venzago, the Indianapolis Symphony’s wonderful past Music Director, new well the value of a roast chicken. At the beginning of a week he would often tell Blake he was going home to make a chicken.

A single person or couples can really cover a good portion of the week with one bird. That’s a different story when you have a teenage soccer player in the house who devours any available protein source after practices and games. I did get to make broth though!

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