Last week I roasted another chicken. This time its herb component was a mix of sage, thyme and rosemary.
The next day I stripped the carcass of all remaining meat morsels and put it, along with another carcass C. had in the freezer, into a stock pot. I stocked the hell out of it, making an extremely rich and chickeny broth. To this broth I added smoked sausage, okra, diced tomatoes, a bit of spices and rice. This was a nod to the concept of gumbo. And you know what? It was quite good. Whenever I make something without following a recipe I am prepared to be unimpressed but, well, this time around I was impressed...with myself...because it was so freakin' good.
The next day I stripped the carcass of all remaining meat morsels and put it, along with another carcass C. had in the freezer, into a stock pot. I stocked the hell out of it, making an extremely rich and chickeny broth. To this broth I added smoked sausage, okra, diced tomatoes, a bit of spices and rice. This was a nod to the concept of gumbo. And you know what? It was quite good. Whenever I make something without following a recipe I am prepared to be unimpressed but, well, this time around I was impressed...with myself...because it was so freakin' good.
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