Take Stock

I just decided to bake a pot of brown rice and a pot of lentils and when I opened the fridge I discovered the two jars of congealed chicken stock leftover from my spicy chicken legs. I added a bunch of this rich gelatin to the water and a little of the hot schmaltz and salt to season the rice and the lentils. Then I went back to work and my nose reminded me I was cooking. Luckily I have a good nose, since both dishes needed more water. I chopped up a bunch of fresh tomatoes and this made a perfect meal.