How Chicken stock can lead to a Financial Melt
I'm just following the grip of the financial meltdown deal. $700 billion US is a pretty significant chunk of change. While I agree that total financial collapse is not good, people (especially my Dad and my friend Adam) have been predicting this for years. I just don't see where it's going to end anytime soon. I mean a little economic stimulus check isn't going to fix this problem. A lot depends on how the bailout is going to be structured. For a while there it looked like Paulson was going to get his way and make it no strings attached for bad assets, then everyone would walk away from the debt that they could and the people that can't walk away would be left holding the basket- which would suck. To say that we live in interesting financial times is prolly a curse at this point. I wonder if the electronic trading is allowing the rest of the world to snap up the US at bargain prices and then you have to ask yourself "would that be a good thing actually?" But when you look around everyone is also tanked!
I went to an investment seminar in San Francisco run by a large online trading company called E*****. It was actually pretty interesting. They talked about all kinds of theories and used lots of buzzwords that I didn't know. But their bottom line was of course "you can still make money trading right now". Then we'd look at graphs where all the stocks had tanked and the guy would say "yeah buy this one!" It was rather what I had expected but I came away with a new respect for their willingness to take advantage of peoples' hope (and dare I say greed?).
With all the finances in the doldrums, I'm busy satisfying my own greed (or should I say hunger?) making my own chicken stock from scratch. I'll include the recipe in the extended entry. It's actually cheaper and tastier to make your own than buy it. I take the time mostly coz of my allergies, I'm finding I can eat less and less processed stuff. But an important byproduct of making stock is the chicken bits.
I strip the cooked carcasses of meat and make up a chicken salad. I'll add what ever's in the fridge, so it never really tastes the same. Then I load it onto a piece of hi-fiber bread, another covered with cheese and mustard; stick both into the toaster until bread is crisped and cheese bubbling. Construct a sandwich and eat with a side of cabbage. And coz it's so totally frugal, you can call this one a "Financial melt"! HeHee Mmmm yum.
Chicken Stock
3lbs chicken bones & bits
6-8 cups of water (depends on size of your pot)
Onion coarsely chopped
4 cloves garlic
bay leaves
2 Tbs qi of soup spices (I use tea holder to steep)
optional (if roasting)
carrots
celery
Roasting the bones is debatable and really depends on whether you want a blonde stock with clarity (sans roasting) or a brown stock which has more depth of flavor but can be a little muddy. Roasting is quick 10-20 minutes in the oven at 400oF till browned, with carrots, celery, onions and garlic along for the ride. Deglaze pan for the fond'y bits.
With or without roasting:
Put everything into the crock pot and fill to cover bones. Simmer till meat is tender and falling off the bone. Filter, reserving bits for salad, then cool liquid separating off congealed layer of fat. Keep or discard depending on your cholesterol and financial levels.
Comments
Yup, I'm making my own stock too, 'cause it's much cheaper. I use the same recipe as you do 'cept I add 6 whole cloves & parsley sprigs.
Posted by: Grace | October 25, 2008 10:28 AM