Among the many, many reasons I am thankful to have married into the family I’ve married into: there is no love lost for the traditional Thanksgiving turkey.
This year, as last, my brother-in-law and I each cook a roast chicken in lieu of the larger fowl. “Dueling chickens” is significantly more fun and flavorful, and it’s a strategy that creates room for both creativity and sides. Everybody wins; particularly Zach, whose 2021 green goddess chicken was the most scrumptious, although my parmy chick was not far behind.
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“GOOD SOUP”; OR, STOCK
A no-recipe recipe for making the most of a Thanksgiving bird, whether it’s turkey or chicken or duck or pheasant.
Throw the carcass in your biggest pot with half a peeled onion, a few sliced carrots and celery, whole peppercorns, and any other vegetables you have lying around. Cover with water, the amount of which will depend on the size of your bird. Bring to a boil for a minute or two, then down to a simmer, and basically let it do that for at least 2 hours, partially covered with a lid or some foil. Refill the pot to cover the chicken as needed, stirring occasionally and skimming fat off the top.
When your stock is done, strain the liquid into a mason jar and cover loosely on the counter until it’s cooled, then tighten the lid and stick it in the fridge.