The best part about cooking are the little morsels we the cooks get to enjoy during the process. What are your favorite chef's treats?
For me it's hot poached chicken. When I make stock I use wings, carcasses, and a whole organic chicken. After an hour of a slow simmer I take out the chicken and remove all the meat before returning the carcass and skin back into the pot. I then pull up a chair and salt shaker and enjoy all the hot poached dark meat I can eat. The rest is used for chicken salad or garnish for the chicken soup. But there's nothing like that hot sticky poached chicken straight from the pot!
I also reserve bacon for my own munching during cooking when I have to render some for a recipe.