Back to the actual recipe, which you can find here. Nigella's recipe includes bacon, only makes two, and is written in "British" so I took out the bacon (I'm a little bacon-ed out, if you can imagine that), increased some of the ingredients and changed the wording so it's American-friendly and makes more servings.
The second thing I wanted to bring up is regarding quality of ingredients. If you watch any Barefoot Contessa, you know that Ina is constantly saying to use "good" ingredients (good mayonnaise, good mustard, etc.) and that always struck me as a little obvious. Who out there is buying not-good mayonnaise? But for some ingredients, I have realized, this advice does apply and one of those is chicken stock. I used to buy low-sodium, fat-free chicken stock because it's healthy (right?) and then I started reading the nutrition facts a little closer.
There are a couple brands of stock (Kitchen Basics is my very favorite) that are heads above the rest--they have the same amount of sodium as low-sodium broth, are naturally fat-free (as stock should be), they contain protein which indicates actual bones cooked to make the broth, the color is a deep caramel instead of pale yellow, and they don't contain MSG or yeast extracts to add flavor that should be there naturally. As you might guess, these stocks are also more expensive, but for me the extra expense is worth it. I make a lot of things from scratch, so this is one thing I'm okay with letting someone do for me, especially because there is homemade-quality stock out there.
Lastly, I've started seeing boneless "drums" in the store lately. This seems like a great idea, who doesn't love chicken drumsticks? Well, trust me to have made the mistake for you, don't buy boneless drums. Chicken legs have about six hundred tendons in them and the only way to get them out is by cutting your piece of chicken into little shreds or using a pair of pliers. No really, I read somewhere recently that using pliers to remove tendons is a great idea. Somehow the tendons aren't annoying when eating the meat right off the bone, but they are annoying coming out of a pot pie. Believe me on this one.
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What's your favorite short-cut ingredient? What's your favorite cooking show?