Last week was Turkey Time down south in the US. To celebrate the Great Gobble, food-writer extraordinaire Michael Ruhlman (Ratio, Making of a Chef, French Laundry, Charcuterie, etc, etc) posted a very clever recipe for making stock with the turkey carcass, or chicken bones. I was really excited to get a chance to contribute to his blog because I'm a big fan and he wrote a fantastic review on the back of Kitchen Scraps. For anyone who has ever read Making of a Chef, it will come as no surprise to find Mr.Ruhlman playing with new stock ideas. He was enamoured by stock while attending the CIA, delving into the science, lore and craft of making stock. It is one of those simple culinary marvels that shows the true measure of a cook, it also happens to be something that, if done properly, is far greater than the sum of it's parts. Check out Micahel Ruhlman's recipe for the liquid gold and enjoy the fun spins he puts on a classic preparation. Instead of stove top, he cooks this stock in the oven, capitalising on the slow cook to avoid murky stock and to maximise the flavour.... also, curiously, there is no celery. Incidentally, here is a podcast of Mr.Ruhlman that was just posted by the Culinary Institute of America "Insight from the Inside" podcast series.