3-22-25

W: 312.2                BS: 94

Bird watching hike today, followed by lunch out.  This will be interesting.

• Birds..
• Cook chicken
• Make stock
• Can stock?
• ?

I haz a PLAN....

Two large family packs of tasty chicken thighs.

Five thighs get trimmed and scored, then into a hot pan to brown hard.  Then they were pulled to  rest, and a mirepoix was dumped into the chicken fat. When it cooked down, a BUNCH of spices went in to toast.  Then dry cranberry mead to deglaze and reduce.  Then pickled red pepper strips, lemon juice, and chicken stock.  The thighs went back in, the lid went on, and the heat was turned to low.  I'll check them in about 90 minutes.  At that point, fresh broccoli goes in and it cooks another 30 minutes.

Once everything is done including a pot of rice, I'll pull the broccoli and chicken, and then use the stick blender to turn the remainder into a sauce.   WaaLaa!  Braised chicken and broccoli over rice for the win!

BUT... what about the rest of the chicken?  Well, all the obvious fat was stripped off and sliced up, and along with the fat from our last pack of thighs it all went into a pot with a diced onion.  There it will cook down till totally rendered, and the skin is turned into cracklings.  ShaZaam!  Chicken Schmalz and snacky cracklings!

But WAIT... The naked chicken thighs?  Into the instant pot with all the veggie cut-offs and water to cover.  Under pressure for 30 minutes, and once cooled I'll separate out the good meat for this weeks meals.  The bones, scraps, and veggies go back into the instant pot with all the broth already made, plus water to fill, and that gets under pressure for 3-4 hours.  Super rich chicken stock.

Thing I'm getting out money's worth from $14 of chicken and $3 of veggies?

A pint of Smaltzy GOLD, plus a big pile of fried chicken skins.