Taking stock (chicken, that is)

6 Responses to Taking stock (chicken, that is)

1. Karine Keldany says:

   January 26, 2012 at 9:13 AM

   As much as I like french chicken stock, my favorite is middle eastern stock consisting of raw chicken, water, an onion, mastic pods, cardamon pods, Laurier leaves, pepper corn and some salt. The smell of the stock is divine. Lately I have learned to make the Chinese chicken stock which is also becoming a favorites. It is so simple. You just add to the water and chicken some raw ginger, some diced onions, some lime leaves and voila. So easy and so so good.
   Have a great week-end.

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   • Maureen Abood says:

     January 26, 2012 at 12:01 PM

     Middle Eastern stock and Chinese stock…both sound aromatic and wonderful! Can’t wait to try them, thank you Karine!

     Reply
2. Sofia Perez says:

   January 27, 2012 at 2:01 PM

   So it seems you’re not the only one talking stocks this week…
   http://www.suntimes.com/lifestyles/10066424-423/at-the-chefs-table-it-all-starts-with-stock.html
   No disrespect to this writer, but I enjoyed your piece so much more…

   Sofia

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   • Maureen Abood says:

     January 27, 2012 at 2:34 PM

     Chicago Trib also had a ditty about stock, by the great Bill Daley. Stock on the brain all over the place…. Thanks for the good words and the link, Sofia!!

     Reply
3. Rina Thoma says:

   January 28, 2012 at 4:04 PM

   Stocks really are a beautiful thing:)))) Love this one Maureen:) LOVE THEM ALL! Keep em comin!!!! XO

   Reply
   • Maureen Abood says:

     January 29, 2012 at 12:44 PM

     Thank you Rini!

     Reply