Homemade chicken broth. Two grocery store chickens roasted, the meat picked and frozen, the bones cracked and pressure cooked for two hours which extracts every molecule of chickeny goodness. Strained and cooked again in the same pot with chunky mire poix vegetables without pressure to within an inch of their lives then strained again through a much finer strainer resulting in thick gelatinous broth which, after chilled, formed a thin layer of fat that was removed. Ended up with two quarts exactly plus a bowl that was consumed immediately after cooking and before the fat was removed, a bit schmaltzy unctuous to say the least, slightly off putting but only at first. Hey, chicken schmaltz heals everything!
Meatballs made with lots of sourdough bread crumbs and an excess of eggs. Heavily and unusually spiced, included fennel seed and cumin, to name two meatball oddities, the loose mixture was baked. Just under a pound of ground beef produced a boat-load of meatballs, odd tasting for sure but utterly delicious. Great as an anytime snack such as the above.
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