Over the years, I’ve developed quite a collection of magic wands.
The sparkly, beaded one found me in a tiny shop in Black Mountain, NC somewhere around the year 2000. It’s been a handy teaching metaphor for counseling clients through the years though, sadly, it didn’t come with an owner’s manual.
Then there’s the paintbrush which, as it turns out, is quite a bit more useful for making magic than the pretty, moon shaped one.
And then there’s our third magic wand for today.
You guessed it! It is, in fact, a meat thermometer of the old-fashioned, non-digital, actually working sort. Perfectly designed for telling when my fabulous roast chicken is crispy and juicy and exactly done.
Bill and I made two of those chickens on Sunday which, around here, is step one of the magic known as bone broth.
Actually, it might be step two. Step one happens on local farms where my sustainable farmer friends raise chickens like, well, chickens which follow us home from Pine Street Market.
Anyway, the carcasses of those chickens, along with some miscellaneous turkey bones from the freezer, and a whole bunch of onions, garlic, and herbs, disappear into an enormous vat of water and appear, about 16 hours later, as a nourishing, healing elixir of comfort. (Which leaves lots of time for art!!!)
Several of you have asked, recently, for the roast chicken recipe. I’m delighted to oblige!
Fix. Enjoy. Freeze the bones. The broth recipe will be along shortly.
It really is magic. (Especially for breakfast!)
For more soup magic, check out my book: Let’s Boil Bones… Grammy’s guide to bone broth and other yummy things!