Had this last night, and again today. Still no sign of debilitating cardiovascular disease but I will try and remedy that with the mac n' cheese recipe soon. Albert Burneko For President!

Oh hell. Call someone in a Chinese restaurant and have them bring you a quart of hot and sour soup. Tip them well. Reheat if necessary.

When sick, I could not be trusted with a pressure cooker. I'd probably put my head in it.

Just got a Fagor multicooker and I just did a pot of soup from a whole chicken in 35 minutes plus another 15 minutes of prep and carcass stripping.

Yeah, it definitely takes some planning and freezer space. But turning the stuff that most people throw away into real food is great. Better than leftovers.

It's not really all that hard. Every time you roat a chicken freeze the carcass. Each one weighs about 2/3 of a pound. When you have 5 or 6, throw them (still frozen) in a pot. Also, if you grill half chickens or make a spatchcocked chicken under a brick, make sure you get the backbone and freeze it. it takes a bunch…

Because we're assuming in this article that you have the flu, are barely alive, and don't give a fuck. Perfectly healthy? Make stock. Half dead? Make sure it gets done before you pass out.

Haha, thanks for the reply. Yes, your post was timely and well-tailored for the flu-ridden (*crossing fingers*). And yes, I'm a freelance shill for pressure cookers. And I have the luxury of cooking time.

Sounds like someone ....

This is hilarious. "Here's what you do when you have the flu: travel across town (or into your nearest large city, if you don't already live in one), butcher a dead bird, and then spend two hours standing over a simmering stock pot, skimming off foam with a spoon!"

As I said in the post, it's totally worth making homemade stock from scratch if you have time and bandwidth. However, my purpose here was to adapt chicken soup for readers who are sick (or who are caring for someone who's sick) but who want a soup that's still a bit nicer than just cracking open a can of Campbell's…

This says more about me and my obsessiveness than about any objective truth of stock-making, but I'm constitutionally incapable of the rotisserie-carcass method. It's like, if I'm going all the way, I have to go ALL THE WAY. And if I'm not going to go ALL THE WAY, then I might just as well buy a stupid can of…

Sounds delicious, but it seems more set for when you really want to have deluxe soup, not when you're so sick you can barely stand. You're going to use three stockpots, a mixing bowl, and a baking sheet to pull the recipe off? Sure, you'll feel better, but you'll have a enormous pile of dishes to do. No good. …

That's ridiculous, his publisher is Jewish!