So that smoked/grilled/raw chicken broth (plus a couple of lamb chop bones from a restaurant meal) became the basis for a minestrone that may be in the top three of all time. The other ingredients were all fine, but the broth was just so damn intense and deep. And before you gasp in horror at my hoarding of bones from restaurants, remember that I paid for these damn lamb chops and therefore have the right to extract every molecule of flavor and nourishment from them that I can. Any other horror-related spasms you may be feeling are owed no doubt to the fact that the last post was number 666 in the history of this blog.
This version of the soup consisted of pressure-cooked navy beans combined with the broth, cubed Japanese yam, carrot, herbs, kale, sorrel, and the last two (yes, TWO) slices of bacon. And it was a beautiful day so we ate out on the porch.
So the moral of the story is, if you don’t already, grab all the bones from your guests every time you grill/smoke/etc. They get simmered again, so it’s not gross. And the flavor cannot be beat.
That is all.