Here is my second segment in my “screw that” cooking advice series. Why “screw that?” Because sometimes you just read something so ridiculously outlandish in a recipe that you just have to curse.
Chicken Savoyarde by Tamasin Day Lewis.
1 4 1/2 lb chicken
2 onions, peeled, and one of them stuck with 2 cloves
2 carrots, peeled and sliced in half lengthways
3 sticks of celery, chopped in half
2 leeks, trimmed and well washed
2 bay leaves and 2 springs thyme
Put the chicken in a large pot, add the vegetables and herbs and salt. Poach very gently for an hour and a half, skimming off any scum that comes to the surface. Once cooked, lift out the bird and allow to cool. Strain the stock through a fine sieve and discard all solids.
WTF! Just what do you think you’re playing at? Discard all the f—ing solids! You mean I just did that song and dance for freaking vegetable stock? You know Tamasin, I’m sure it’s difficult for you to understand since you’re probably spending the whole day reading your mother’s poetry and helping Daniel with his method-acting and all, but some of us don’t have the time or monetary resources to throw a couple pounds of vegetables in the garbage when we could just use some semi-classy store-bought vegetable stock.
Photo and similar recipe at A Year From Oak Cottage.