Now that we’ve gotten all that pesky election stuff out of the way, we can get back to the real item at the top of our November agendas — Thanksgiving.
Let this be your warning: You have three weeks.
Three weeks to plan your menu, hone your guest list, order your bird, accomplish your shopping, prep your kitchen, clean the house, set the table, and, of course, cook the biggest dinner of the year.
One great thing about Thanksgiving dinner is you don’t have to do a whole lot of thinking about what to serve. The menu is, more or less, settled. And you can get a lot of it done in advance.
“In advance” means now. Or, this weekend at least.
You may think that means pies (check back here next week), but the real first order of business is chicken stock. Homemade is immeasurably better than purchased, and you’ll need it — for stuffing, mashed potatoes, wild rice, and, of course, gravy.
Not to mention, adding a few noodles and cut vegetables to a mug of reheated chicken stock makes a perfect, no-brainer meal, perfect for the days surrounding Thanksgiving when the last thing you want to do is cook.
Make extra chicken stock and freeze it in liter-sized freezer bags (you can always steal a couple of these in the security line at the airport). Freeze a couple of ice-cube trays-full also — a couple cubes of chicken stock deglazes a roasting pan beautifully.
And although your guests might not be able to pinpoint it, homemade stock adds depth and soulfulness that even expensive store-bought stocks can’t match.
So now’s your chance to, ahem, stock up.
Here’s a straightforward recipe for chicken stock from Martha Stewart’s new book, “Martha Stewart’s Cooking School” (Clarkson Potter).
Basic Chicken Stock
Makes about 2 1/2 quarts.
Ingredients
5 pounds assorted chicken parts (backs, necks and wings)
2 medium carrots, peeled and chopped into 1-to-2-inch lengths
2 celery stalks, chopped into 1-to-2-inch lengths
2 medium onions, peeled and cut into eighths
1 dried bay leaf
1 teaspoon whole black peppercorns
Directions
Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladel to skim impurities and fat that rise to the top.
Add vegetables, bay leaf and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for 1 1/2 to 2 1/2 hours.
Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
Skim off fat if using immediately, or let cool completely before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. The stock can be refrigerated up to 3 days or frozen up to 3 months.
