bone stock risotto.

to make bone stock: (i forgot to take pictures, naturally.)
•cover a thoroughly-picked chicken carcass with water, throw in an onion, kale stems, celery and a carrot.
•simmer it until the bones are soft and crumbly (several hours.)
•work the stock through a food mill, then sort the remaining solids with your fingers, feeling out and removing any bone bits that didn't get soft enough.
•place the solids, plus some of the drained liquid, into the food processor and whiz it up.
•add the resulting paste back into the liquid and stir it in.
•the stock is a dense, salty, creamy gravy. i imagine that it must be dangerously nutritious.

i used it to make some mushroom risotto:



which we ate with sour cream and a fancy-ass caesar salad:



items we purchased in this meal: butter, salt, black pepper, fresh parsley and a chicken (which was used for a whole week of meals, and there are still leftovers. also, the only part of this chicken that went into the compost was the drumstick bones.)