Chicken before the rooster

Posted by chris on Jan 17th, 2007

TIP: When you want a midnight snack, don’t start cooking chicken stock from scratch. It’s now approaching 3AM and I’m finally able to eat my chicken soup that’s been simmering for over four hours.

For those who care, the ingredients are: the remains of a rotisserie chicken, chopped celery, baby carrots, chopped onions, minced garlic, herbs/seasoning (from Harry & David, but you can use whatever you got – I bet even just salt and pepper would taste good) and lots of water.

After letting those ingredients simmer over a low heat for several hours, I sleep-walked downstairs to the kitchen and tossed in some penne pasta.

Why am I still writing? It’s feasting time. 3AM is the proper hour for feasting, right?


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