4 Comments
Aug 24Liked by Sarah Cook

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.

Expand full comment
author

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?

Expand full comment

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.

Expand full comment
Aug 26Liked by Sarah Cook

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!

Expand full comment