I made chicken stock earlier in the week — basically, take the bones from one of those little rotisserie chickens, throw them in a pot with some white wine, water, spices and herbs, then simmer for 5-6 hours.
Today, I made stew. It’s another lazy recipe: brown some stew beef, then throw that with a bunch of veggies and herbs into the crock pot and let it cook for the day. The base was the chicken stock I made earlier. Extras this time were fresh herbs, and browned mushrooms.
OMG. So good. Nom Nom Nom. The chicken stock has a zing to it (from the wine) that’s just perfect. And the mushrooms give it lovely, deeper notes.
I’m tempted to try to freeze part of this batch, so I can have it in January, when I get back. I’m afraid, though, that I’ll probably just eat all of it this week. Because, seriously. YUM.
PS. I did write this morning — wrote about half of chapter 12.