Carrie and I are having braised fresh “bacon” for dinner tonight. I’m following Tom Colicchio’s recipe, published in his book Think Like A Chef.

The dish calls for brown chicken stock, for which the recipe is provided. Of course, to make brown stock you need white stock first. I made the white stock last night with chicken thighs and legs (the grocery store was already sold out of bones by the time I got there) and today’s brown stock calls for even more chicken, plus the stock from last night. I’m a good hour or so from finished stock, but it already smells glorious! I can only imagine how astonishingly great the final, delicious pork product will be.