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PicOfTheWeek: Stocking Up

Batch of stock incoming – just add chicken backs and water

T-Day is on the way, and I’m taking stock. [Ahem. Sorry.] The turkeys are thawing in the fridge, and I’m spending Sunday making a batch of chicken stock – the essential ingredient for gravy (and a pretty important one for stuffing, too.)

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

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