A rite of passage, kind of

[klwilliams]

Today I made my first chicken stock. It smells good, tastes good. As soon as it cools off some I'm going to put it in the refrigerator and wait for the fat to float to the top. I see soup making in my near future. I also bought cheesecloth for the first time in my life.

Right now I'm baking a sweet potato using the time-honored recipe of "wash 'em, grease 'em, stab 'em, bake 'em".

Comments

[klwilliams.livejournal.com]

That's more or less how I strained mine, too.

[galeni.livejournal.com]

But being smart you managed without all the "losing-the-broth-down-the-sink and having to clean out all the gunk from the sink as well" stages before getting good at it.