Getting Back to Basics

by brendan on March 3, 2010

I’ve been trying to make this year all about increasing my cooking knowledge and have been reading a lot of different books, and one that is giving me some “aha!” moment is “James Beards Theory and Practice of Good Cooking.”

I got one of the original versions (signed) from my Dad for Christmas and was reading this morning about making Chicken Stock. Something fairly easy to do – take a chichen carcass, add some veggies, herbs, water, simmer for a few hours, strain, and there you go, stock. But want if you want to take it to the next level and make some uber-rich stock? His recommendation is to make Poule au Pot (Chicken in a Pot), which you usually do by poaching a whole chicken in water with vegetables, by poaching the chicken in chicken stock. At the end you get a beautiful poached chicken that you can serve right then or shred and use for something else, as well as “double” rich chicken stock. Simple and good – what do you think?

* photo from MLA 2.0

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