YUMMM!!!

A perfect day to make beef stock. First, I toss the ingredients in olive oil, kosher salt, and freshly ground pepper, and roast them at 450 degrees. ...Onions, celery, carrots, parsnips, and beef and marrow bones straight from the butcher with meat still on them. ...20 minutes or until golden brown! Then all of it and the juices into the stock pot full of boiling water with peppercorns, garlic, and two bay leaves. 8 to 12 hours (maybe more!) on a very slow simmer. "Low and slow" is the rule here!! To be honest, this amount of meat and vegetables is making almost TWO pots of stock!..... (Mummie sometimes gets a little carried away shopping and cooking!)

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Sybil Bruncheon's Helpful ‘n' Hearty Household Hints for the Harried Housewife!... Rush! Rush!! RUSH!!!

Girlfriends, do you find yourself running out of time between the office and the dinner table? Sure, who doesn't? Well, maybe, just maybe, Mummie can help you! We can't all afford the luxury to make elaborate French, Italian, or Uzbekistan gourmet meals during a day of creative semi-leisure like Martha Stewart and her billionaire gal-pals. But we CAN be clever with what our local grocer offers us and avoid calling in for a sad cardboard pizza from a corporate chain whose mascot is an UNstabbed Julius Caesar...

Here's what I'm doing tonight. I bought a pre-roasted chicken from my favorite grocery store. (I always choose the largest one!... perfect for reconfigured leftovers!!) I stuffed it full of lemon wedges, rubbed it with olive oil and butter, put it into my beloved All-Clad stock pot, surrounded it with huge chunks of parsnips, potatoes, onions, carrots, and celery, and poured a cup of chicken stock into the bottom. A bay leaf or two, and your choice of additional spices is optional. I'm putting it (covered!) into the oven for a couple of hours at 250. The lemon, vegetables, and stock will keep it all moist and actually bake the chicken to that fall-off-the-bone finish that I love. (The grocery always seems to undercook them, and I don't like chicken to be pink ANYWHERE!) By 7pm or so, it's done! I have done this after-work chicken-trick for ages, and it never fails! Bon appétit!!

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