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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Cooking for Friends - Leftovers [pt 3]

The following morning I rise from my food coma- hungry.  Didn't I just eat?  Kitchen is still a mess from the night before.  Not much in the fridge other than leftovers.  Nothing but eggs and some spoiled goods.

As long as an egg is involved, the meal can be called breakfast.  I fire up the pans.  First I make a patty out of the mashed potatoes- can this be counted as a potato pancake?  That will take the longest to heat so it goes first.  After the first flip I throw some strips of brisket in.

The leftovers are done contributing- time to focus on the fried egg.  The best way I know how to do this is to tilt the pan so oil gathers in a corner.  I drop my egg in that location.  As it cooks I use a spoon to baste.  Of course, the egg is left runny.

White pepper would have looked better but come on- it's breakfast.