Could be chicken, could be ???

[plonq]

You know that you are overdue for cleaning the freezer when you start producing bags of mystery meat that neither you nor your spouse can identify. "Is this chicken or pork? Should I add this to the broth pot, or put it back in the freezer for a future meal?

It was a frozen bag of meaty -- something.

It's too late now, but in retrospect I should have taken a picture and tossed it up here for some expert meat identification. Working under the assumption that it was most likely chicken, I added the frozen clump to the pot of water along with the three bags of readily-identified chicken parts. I suppose it's not the end of the world if we end up with a bit of pork flavour in our (what promises to be very rich) chicken broth.

We get lazy sometimes too often and buy the boneless/skinless chicken for our cooking, and I always kick myself afterwards because we are wasting so much money on convenience. It does not take a lot of work to peel and de-bone the much cheaper bone-in breasts. The meat is just as good, and we always have leftover bones, fat and skin that we can turn into very useful broth. This batch should have an interesting flavour too, since I've included a couple of whole carcases from earlier, spicy chicken meals we'd had. As is the case with most of our home-made broths, this one will probably wind up as garlic soup in a couple of weeks.

There is something comfortably domestic and homey about having a big pot simmering on the stove.

Comments

[matthewmilam.livejournal.com]

Is it that Men find cooking problematic -- or is it we just can't cook?

[cwtyger.livejournal.com]

You know what sucks? What really, really sucks? Even if it's 100% pure-bred chicken that you put in the pot tonight... you're going to be tasting pork. *Evil grin.*