Bubble bubble

There was a small amount of culinary activity here today. I hunted out my notes from Nairn's cook school and set about making some chicken and beef jus as a base for a sauce for our Christmas lunch (rack of lamb - we're a turkey free zone this year).

So, ingredients:

4lb chicken carcasses. "Oops, sorry, none left" said the butcher.
1 pigs trotter: "Ah, fresh out of them too"

Resorted to rib of beef which is a wee bit extravegant for what's basically stock, but the result is a nice full bodied flavoursome liquid, and we have lots of beef rib for dinner tomorrow.

That stock recipe in full:

1 colossal quantities of dead animals
2 er
3 that's it

Mad friday tonight, the bar is busy and the blue WKD is flowing like (sticky blue) water. The new red WKD has so far failed to win many converts - I think we sold two or three this week against two or three crates of the blue stuff.

Nearly closing time - better go and help Rob clear up.