In the freezer were two bags. One had trimmings - fat and some nice bits of meat - from the boneless, skinless chicken thighs used in the paella that just could not be tossed. The other contained the duck carcass. Both went into a pot and the boiling and simmering began. Once any meat left on the carcass had fallen off the bones and the fat had been totally rendered from any meat bits of chicken, it was set to cool and then put in the fridge for the fat to harden and make it a lot easier to remove it from the now awesome broth.
|Broth cooking with picked off chicken and duck bits, onions, garlic, carrot, potatoes. And a roux getting started.|
|Roux's also take time but are so worth it!|
|If I'd had okra, this could have faked itself for a sort of gumbo. Next time.|
|As it was, it was pretty damned delicious!|
I could only say buen provecho! and carry on, slightly drooling, with my errands while they feasted on Jose's cooking.
Have a familiarizing Friday. Do something fearlessly.
And p.s. Happy birthday to my favorite in all the world brother Jonny!! Best friend, personal comedian, great cook (yes, this IS like a match.com ad for you! You're welcome). Love you!