A couple of weeks ago my wonderful man surprised me with a copy of Julia Child’s cookbook. Yes, be it trendy or no we were both inspired by the movie (and it was a pretty cute movie). This fantabulous new book had to be put to use right away! We started with a casserole-roasted chicken with bacon, onion, and potatoes and a creamy mushroom, sherry, and sausage stuffing. Oh my goodness!! The chicken is browned in butter and bacon, a tbsp or more of butter is added at almost every step… decadent, heavenly, unbelievably delicious. Though it took all of a Sunday to make, and I think nearly every pot, pan, plate, knife, and spoon in the kitchen… soooo many dishes. Soooo worth it!
After reveling in the leftovers for a few days, I got to make use of the new cookbook again with the leftover leftovers. The chicken carcass, bones, scraps, and other bits were put to use for the chicken stock recipe. It’s quite amazing what happens when you simmer such things with carrot, celery, garlic, and a bouquet garni (sp?) for a few hours.
Now we needed something to do with all that homemade stock! Soup, of course, is a logical choice for some of it; but there’s quite a bit more than some in the fridge. The decision: freeze some for future yummy usefulness and use the remaining jug for paella! Good choice ;)
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