Sunday Funday

Another full day in the kitchen, completed cooking down the chicken stock to it's final state before being  used in the poached chicken dish, and got the duck stock cooked. 

With all the stocks being cooked, I went stupidly simple for my own dinner today, corn dogs.  This corn dog recipe with from Alton Brown's Good Eats 2:  The Middle Years.  Also of note, I told you in my first post that I would be sharing my failures here along with successes.  Unfortunately, the batter for the corn dogs was not thick enough and what I actually ended up with were simply deep fried hot dogs.  But is a deep fried hot dog ever a bad thing, I don't think so.

Either way, on to the pictures

The top picture is the chicken stock going back into the pan with more onions, leeks, carrots and spices along with the dark meat of the chicken.  The bottom picture is what was left after 3 hours with the veggies and another 30-45 minutes with just the liquid.

Now time for the duck stock, the first picture is two duck carcasses, onions, leeks, carrots and some spices.  The second picture is the final product after about 8 hours on the heat.  The stock will go into a duck jus which will be worked into another sauce for the duck dish of Paris 1906.

This is the mise en place for the corn dogs.  We've got buttermilk, a onion and jalapeno mix, creamed corn a flour mixture and of course the star, the hot dogs.

The prepped dogs ready to go for a bath in 375 degree oil.

And the not so pretty pay off.  Oh well, it was greasy deliciousness.