I saw a commercial on TV today asking why you would want to use a canned chicken stock with MSG for your Thanksgiving dishes. My question is why would you want to use a canned stock, period? I know, I know... it's all about time. Canned stock is better than no stock. Who has time to make their own stock? I get it, and I do resort to pre-packaged stock for a lot of things, but NOT my Thanksgiving. It is too important. If ever there is an excuse to go to the effort, Thanksgiving is it.

What a lot of people don't realize is that making a basic chicken stock is as easy as dumping a whole, uncooked chicken in your crock pot, covering with water, and turning it on. In a perfect world, you would add some onion, carrots, celery, and some herbs, but really all of that is optional. All you need is poultry bones and water to make something far far superior to anything in a can. You could also grab that half-consumed leftover rotisserie chicken carcass in your fridge and do the same thing for a slightly richer, darker stock.

Chef Wylie's Special Thanksgiving Offer:

I will be making a huge batch of chicken stock right before Thanksgiving. If you would like some to make your own gravy or stuffing, I will be selling it in Mason jars for $10 per quart or $6 per pint. If you live in the greater Elmhurst area, I will even drop it off at your house on Tuesday, November 24th. Email or call me at 773 251 5373 if you would like to order. I will NOT be shipping so you need to live in the Western burbs. Supplies are very very limited.

jenn@chefwylie.com