Finding Simplicity in Chicken Stock

“Indeed stock is everything in cooking. Without it nothing can be done.”  ~ Escoffier

Simmering Sunday Chicken Stock

For the past few weeks I wake up on Sunday morning smelling chicken stock bubbling away in the crockpot.

I always made my own stock for soups, but three years ago I began making chicken stock almost weekly because store bought just didn’t measure up.  Throughout the week, I use this stock in my cooking, or drink it as a fortifying snack. Yum!

This weekend I watched the documentary Cooked with Michael Pollan on Netflix.  It is based on his book of the same name and explores the history of cooking through the four elements – Fire, Water, Air, Earth.  One quote I can’t stop thinking about was, “You can eat whatever you want as long as you make it.”

Make What You Eat

I don’t buy a lot of pre-made foods, but I have grown used to the convenience of shortcuts.  The quote got me thinking though, what if I spent the time making more of what I consumed. Having a craving for chips, well, make them. Want ice cream?  Get out the ice cream maker.

If I did this, I might savor what I was eating more than I do now. Cheese and crackers becomes an adventure rather just a snack.

I’m not suggesting you give up all the convenience foods you now consume, but perhaps you begin with one, like stock and make what you consume.

I know this doesn’t have to do anything with work, and honestly I can’t find the link.  The concept is fascinating to ponder.

This Week…

This week take one convenience food and consider making it rather than buying it. Start simple.  If you want cookies, make them instead of buying them. If you need stock for a recipe crank up the crock pot.
I think this return to respecting what we eat will have a profound impact on your life. I’m going to keep writing about this on my personal blog, and will let you know how it goes. I’ve also included the recipe there. Feel free to share your thought on Facebook.

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