It is a truth universally acknowledged, that a nominally vegetarian household in unexpected possession of three chicken carcasses, must be in want of quarts and quarts of homemade stock.
Sara brought three partial rotisserie chickens home from a Passover seder yesterday, and I'd just been reading Michael Ruhlman's assertion that chicken stock is too easy not to make every week. And it was the kind of Sunday afternoon where you haven't even made a dent in the list of things you need to do before Monday, so, in short, a four- to six-hour cooking project was exactly what we were looking for.
Though cooking an onion has always been my easy shortcut to making the house smell like food is happening, simmering a chicken carcass does it one better: housemates were begging for soup that I had to tell them wasn't even broth yet. And though I'm still patiently simmering, I admit that Ruhlman's recipe is very, very easy.
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