A dessert on my blog?! A cake?! Even I am surprised. The truth is I am not a cake baker by any standard. And I am immensely jealous of people who bake cakes with effortless grace. In fact, I can’t bake a cake to save my life and every time I naïvely embark on doing it I fail miserably… but I can bake this! A gooey, oozy and boozy chocolate indulgence. Oh yes.
If you ever find yourself throwing away the bones, skin and remains of a roast chicken, roast chicken thighs or wings, stop! Approximately one hour separates you from that moment and a delicious chicken broth that will feel like a warm hug.
Throw those bones, skin and chicken debris in a pan with a few vegetables and olive oil, add water and small pasta, let the heat do its magic and you will be suitably rewarded. It really is that easy.
I feel strongly about this topic mainly because over the years I have had quite a few people expressing indignant views about my use of salt when I cook. I truly believe that many people misunderstand the use of salt in food. Salt is not to make food salty (though if used in excess, eventually that is what happens). Salt is an enhancer of flavour. It makes food speak louder, it turns the volume up, it develops the flavours by waking our senses up when we eat, it makes them sing. Without it, many dishes don’t taste of much and are left with texture alone for interest. Not enough for me I’m afraid. The funny thing is that my food does not taste salty but if my guests are with me when I add salt during cooking they always make a comment. Ok, I have occasionally put too much but also have sometimes put too little, just like any other cook.