Recipes and food adventures with Adam Roberts
Category
stock
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Roasted Honeynut Squash Soup with Apples, Ginger, and Yellow Miso
One of the biggest clichés in food writing is the idea of cooking with love. It’s abstract, vague, overly sentimental. And yet, there’s something about it that makes sense to me, especially when I’m making soup. You can cook with a lot of love when you’re making soup. You can take the time to strain…
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One Chicken, Two Dinners (Roast Chicken with Parsnips & Potatoes / A Chicken Burrito) + Stock
When I was writing my first book, I had a chapter called “Stretch a Chicken” in which I was going to try to stretch one chicken over as many meals as I could. That chapter never materialized but last week I found myself stretching a chicken without really thinking about it. I made two dinners…
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My Favorite Way To Use Homemade Chicken Stock
I can imagine many of you who read the last post about homemade chicken stock were probably thinking, “What’s the point?” You were probably thinking that in far less time and with far fewer dirty dishes, you could just buy a carton of the boxed stuff, squeeze it into your braise or your soup and…
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Chicken Stock, 1 2 3
It’s cheap and easy to have homemade chicken stock on hand: all you really need is time. And thyme. But mostly time. Sure, it can be expensive–I still can’t get over The Barefoot Contessa’s recipe which calls for not one, not two, but THREE whole chickens that you boil for three hours and discard. That…
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AGTV: Stock & Soup
Sorry for the delay in getting you this week’s video. I think it’s safe to say now that I won’t be doing a video every WEDNESDAY, but I will try to do a video every week. This one, as you’re about to see, is an incredibly spontaneous document of my attempt at the chicken stock…
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