So, personally, I enjoy cooking, but I don’t much care for (read: “I loathe”) standing over a hot stove for many, many hours waiting for chicken stock to finish doing its thing in a pot. So, I took advantage of one of man’s many great inventions and fished out my crock pot.

You may recall my post from Wednesday last week, wherein I described the rendering of a chicken into an edible dinner of epic adventure (or perhaps the epic adventure of rendering a chicken into an edible dinner). But what to do with the carcass when we were finished? Why, waste not, want not! I promptly stuck the carcass, pan-drippings and all, in a box in the fridge and left it there while we traipsed off to Darkover.

Yesterday, we went shopping, and I acquired a fair bucket-full of vegetables from our local Wegman’s. Some of these I have since whacked into little bits and stuck in my Crock Pot alongside the aforementioned chicken carcass, jellied pan-drippings and all, and the leftover chicken leg that I didn’t get around to eating. I chopped up two stalks of celery, two medium-sized carrots and one rather large sweet onion. Additionally, I added some more salt, a fair sprinkling of rosemary, and two bay leaves. Poured over this mess was 6 cups of cold, filtered water, which is about all I could get into my little 3-1/2 quart crock pot without causing it to overflow.

I set the crock pot on low at around 8:30 last night; if I so chose, I could probably strain it now, but I think I’ll wait a little longer – it’s making my kitchen smell rather lovely right now!

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