During the Great Depression HG’s Mom got many uses out of one chicken. Boiled as a main dish. Chicken soup. Chicken fat. Crisp and salty fried skin (in Yiddish: “gribenes” or “grieven”).Chicken feet (nasty) were added to a carrot dish called “tzimmes” to give it a gelatinous quality. BSK is more modest with BSK’s splendid spatchcocked (and marinated) chickens. There was so much chicken left over from Thanksgiving Day dinner with visitors Stevie and Eric, that the meal was repeated the next night (with no loss of flavor). And, then came one of HG’s favorite comfort foods: BSK’s version of Vietnamese Pho. S. and E. were off to New York. BSK shredded the last bits of chicken. Added them to boiling pho broth. Onions, bok choy, spinach and lots of tofu and Vietnamese noodles were happy additions. HG topped the HG bowl with sesame oil and fiery chili oil. Memorable dinner a deux.
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