![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Today in Cooking
Jul. 14th, 2022 12:38 pmSince A. has had both the drumsticks and the wings off the chicken, I have dismantled the rest of the bird, put the meat back into the fridge, and am making chicken stock with the bones, skin, some fresh ginger, dried birds eye chilis and black pepper. Meanwhile, I soaked navy beans last night, and today they are sitting next to the chicken stock, with a tablespoon of dried epazote, some kombu and a teaspoon of baking potassium. Also, over on the proof setting in the countertop oven is some sourdough.
The birds eye chili was ancient, but the kombu and epazote are even older. And the dried beans have been around for a while. None of this owes me anything, but hopefully, some of it will turn out well. (OK, the fresh ginger might owe me something, but it was the last of what R. bought a couple weeks ago, and we have more that he bought yesterday, so not really.)
ETA: There are some pics over at FB of the results. The chicken broth came out with a surprisingly deep color. I didn’t add soy sauce, so I’m not sure why. But it’s really good! I made soup for one with some onion, garlic scape, bell pepper, chicken, some of the chicken broth, some of the navy beans. I was going to add some broccoli florets but forgot. Really good! I had it with some of the bread. I’m really happy with how everything turned out, and the broth is safe for R., and available for future dishes. The beans also. I pulled the kombu out and tossed it. I only kept a little of the cooking water with the beans; the rest is still in the pot while I contemplate whether or not to bother with trying to save it (I probably won’t — the only reason I’m thinking about it is because I put so much epazote in it, that it might actually not be massively gas producing). I could probably back off a bit on the baking potassium ; the beans exploded. Which is fine for soup, and also for refried, which is what I was going to do with them next anyway (I know refried with navy beans is weird, but I don’t really care).
The birds eye chili was ancient, but the kombu and epazote are even older. And the dried beans have been around for a while. None of this owes me anything, but hopefully, some of it will turn out well. (OK, the fresh ginger might owe me something, but it was the last of what R. bought a couple weeks ago, and we have more that he bought yesterday, so not really.)
ETA: There are some pics over at FB of the results. The chicken broth came out with a surprisingly deep color. I didn’t add soy sauce, so I’m not sure why. But it’s really good! I made soup for one with some onion, garlic scape, bell pepper, chicken, some of the chicken broth, some of the navy beans. I was going to add some broccoli florets but forgot. Really good! I had it with some of the bread. I’m really happy with how everything turned out, and the broth is safe for R., and available for future dishes. The beans also. I pulled the kombu out and tossed it. I only kept a little of the cooking water with the beans; the rest is still in the pot while I contemplate whether or not to bother with trying to save it (I probably won’t — the only reason I’m thinking about it is because I put so much epazote in it, that it might actually not be massively gas producing). I could probably back off a bit on the baking potassium ; the beans exploded. Which is fine for soup, and also for refried, which is what I was going to do with them next anyway (I know refried with navy beans is weird, but I don’t really care).