I spent hours yesterday making chicken stock in my two slow cookers from carcasses supplemented with chicken's feet, onion, dried shiitake, Chinese celery and carrot.
Feet and carcass in one slow cooker
Chinese celery
Chilled it overnight and woke to 4 litres of beautifully jellified stock with a thin layer of chicken fat which I lifted off and reserved. Most of the stock is now in the freezer.
My fridge's gift for me this morning
This evening, I poached a couple of chicken thighs in some of the stock, stripped off the meat from the bones and returned it to the stock.
I then par-fried some matsutake and bolete and added them to my soup.
Served that to myself for dinner with some baguette. The soup was, I think, one of the best I've made (although there are no witnesses). Very tasty stock and well, matsutake and boletes. Can't lose.
As usual for me, the photo doesn't do it justice.
Now thinking about my freezerful of chicken stock and tomorrow.
