Update! So I have been watching my stats to see what is bringing people to my site and apparently I have been attracting people who, like me, cannot spell Avgolemono correctly. Heh. So I thought I would add this and see if I can catch people who can actually spell. And just for kicks lets say “Greek Chicken and Lemon Soup”. HaHA take that Google analytics. 7/30/09

Now Back to Your Regularly Scheduled Post

In the recent months I have seen numerous posts in the food-blogoverse singing the praises of homemade stock, and I couldn’t agree more. It is an awesome thing to have around, and the feeling of satisfaction I get from making something delicious out of stuff that is pretty much garbage is wonderful. But, I am not going to tell you how to make stock.

Many people have done it much better than I have. For my most recent stock making endeavor I made use of advice from Michael Ruhlman. I didn’t try his oven method, I think that might work for a big manly man like him who doesn’t have a problem moving around a large stock pot full of very hot liquid, but I did avoid allowing any bubbles. I brought the stock up to 180 – 185 degrees and then reduced the flame to low so it would stay there for … oh … 5 hours or so.

Also from his tips, I didn’t put the veggies in until the last couple of hours of cooking. This didn’t seem to effect the flavor and it made the straining much easier because the veg didn’t disintegrate. Speaking of straining, in the past I have tried the flour sack cloth and the cheese cloth and they both end up being a pain in the butt. But one thing that I always have laying around the kitchen is coffee filters. They fit perfectly in my hand strainer and allow me to strain the stock only once. So there, I do have a secret for you. Another little secret that I have is that I like using coriander seeds in my stock. But I do not like straining out all of the seeds and stuff, so I cram it all into a tea ball that I have and let that dangle off of the edge of the pot. Because who has those fancy pants sachets hanging around?

Most of the stock that I make goes nigh on directly into the deep freeze, but I always like to make something a little special to use it when it is fresh. And I never have enough freezer boxes to freeze it all. What can you make that really showcases the flavor of your newly minted stock?

Golden, Liquid Love

Golden, Liquid Love

If you have some dumplings hanging out in the freezer now would be the perfect time to make chicken and dumplings. But I sent my last batch away with the Hubby so he could have some home cooking away from home. So instead I made Avoglemeno Soup, also known as Greek Lemon Soup in Joy of Cooking.

Avoglemeno Soup: adapted from Joy of Cooking

The Hardware:
Saucepan, liquid measure or small bowl.

The Software:
3 C Chicken Broth
3/4 C Cooked Rice or raw Orzo
2 Eggs
2 – 3 T Lemon Juice

1) Put broth in saucepan and add rice or orzo. If using rice, you just need to get it to a simmer, if orzo – cook until tender. If you are using orzo you will probably need to use more stock because some of it will boil off.

2) Make sure you stock tastes good, I like to add some granulated garlic at the beginning to give it time to bloom. I think it makes it tasty, also consider adjusting with salt and pepper to your taste.

3) Put lemon juice into liquid measure (or the small bowl, but something with a spout is really better for this). Break in the eggs and beat with a spoon until a consistent color.

4) Turn the heat off of the soup and stir swiftly. Pour the egg/lemon mixture in a thin, steady stream and try not to hit the stream with your spoon (DON’T CROSS THE STREAMS RAY). Continue pouring until it is all in and the soup has gone all opaque and stuff. Serve and devour.

Hacks:

You can add lots of nummy stuff to this soup. Some people add greens (spinach and the like) and I have been known to put diced carrots in, so that I can pretend that I am eating vegetables. If I am feeling like a thicker soup I have been known to add a third egg. But I love the eggy goodness. Once I even added meatballs – but I guess that makes it some sort of bastardized Italian weddingglemeno soup.

So, what is your favorite thing that shows off your mad Stock making skillz?

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