Scraps 'N Stock

Last week I had the therapeutic pleasure of breaking down a whole chicken into parts.  When complete, I had a pile of scraps including the chicken back and wing tips.  Those scraps make the perfect base for homemade chicken stock, one of the best items to keep in inventory. 

I usually don't like to add too many seasonings to my stock to keep it as versatile as possible.  If I throw a lot of thyme and rosemary in the pot, the stock may no longer be eligible for an Asian flavored dish in the future.  For this reason, my stocks [usually] consist of chicken, water, an onion, a carrot, salt, and pepper.

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A Hot Red Mess

For a long time, I've wanted to experiment with saurkraut-laden Polish dishes and use a different cabbage preparation, kimchi.  The problem is, these dishes are already perfect as they are, and I don't want to offend various family members.  Most saurkraut dishes also involve kielbasa, which is a very distinct flavored sausage.  Kielbasa shines in a sea of saurkraut, or mass of white starch.  Kielbasa isn't meant for flavor competition.

My first attempt for experimentation is with a classic dish that I showcased last year after an infuriating episode of Next Food Network Star.  It's something I grew up with; a soul-warming combination of kielbasa stewed in a pot of saurkraut, apples, and potatoes.  This time, I decide to use chicken legs instead of kielbasa, throw in an asian pear, and substitute kimchi for saurkraut.

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