The Boring Background Bit
There were several factors that came together to result in me cooking fried chicken (not a meal I would commonly cook or order out) on Sunday night. The first being that, based on the advice of Bittman and Ruhlman, I started making my own poultry stock this past winter. The impact that homemade stock has had on my cooking is so profound, that I vowed to never use store-bought chicken stock again. The main hurdle with this has been procuring chicken carcasses with which to make said stock (this is actually a separate topic that I would like to expand on later; suffice it to say, I’m roasting a lot more chickens these days than I used to, often for the primary reason I’m in need of stock). I used up my last bit of stock last week making some risotto, so this weekend I was once again looking for a reason to cook chicken.