So into the pot went the carcass with enough water to cover it and he simmered it for a few hours. At some point he took out the bones and moved the stock to the crock pot where he tossed in some carrots, celery, onion, garlic and some bay leaves and it tasted like.... to quote Michael.... hot turkey water. That's when he asked me to step in and help.
A little salt and pepper went a long way to improving it, much to Mike's surprise, but I decided to go a step further and added a few glugs from the ole salsa jar, a splash of milk and then thickened it with a roux. I served it up with some shredded cheddar and a dollop of sour cream. It went from yawn to yum.
Have you salvaged any kitchen disasters lately? Any tips for beginner stock makers?
What is What's Cooking Wednesday and how can I play?
What's cooking Wednesday was born out of a desire to get out of that what's for dinner rut. Playing is easy, on Wednesday post a recipe that has been tried and tested by you and then pop over here and add your name to the Mr. Linky. When entering your name also add the name of the recipe in brackets and make sure you link to your What's Cooking Wednesday post and not just your blog's front page.
*All front page links will be deleted!*
*Posts that aren't linked back will be deleted*
*Posts that don't include some sort of a recipe will be deleted*
Don't make me be a jerk.
And don't forget to link back here, the home of What's Cooking
Wednesday.*Posts that aren't linked back will be deleted*
*Posts that don't include some sort of a recipe will be deleted*
So for example I would write Shan (Speedy Chicken Stir Fry) in the name section. For the URL section I would post this: http://shanrev.blogspot.com/2007/10/whats-cooking-wednesday-speedy-chicken.html
I'll let you in on a little secret, my WCW recipes are almost never made on a Wednesday. So feel free to cook and photograph whenever you have time and join us posting on Wednesday
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