Today I made my dough nuts. They ended up being easier than I thought they would be. I rolled out my dough, cut all the dough nuts out, let them proof (rise) and then it was time to fry them. While the dough nuts were proofing, John showed me how to drain and clean out the fryer so we would have clean oil.
The doughnuts were all proofed and ready to be cooked. Frying doughnuts can be tricky, you don't want the oil the wrong temperature or they will end up greasy and gross so you have to be careful. You also don't want to break up the doughnut by squishing it with tongs so to flip them over you use two dowels cut down to about a foot long. It was pretty easy and everything went really well. My doughnuts were perfect and not greasy at all!!
My doughnuts fried and ready to be glazed:
To finish off my doughnuts I made a maple glaze instead of a frosting. They ended up really good.
When I was finished with my doughnuts I started prepping to make chicken stock. I had to chop and roast a huge pan of mirepoix and pull out 80 pounds of chicken carcasses and roast those as well.
My mirepoix getting ready to roast:
A couple of my trays of chicken carcasses:
After everything was roasted and I had made a huge sachet of herbs to put in the stock, I filled up a huge steam kettle with all the bones, covered it to about 3 inches above all the bones with cold water and let it sit for about a half hour. After that I brought it up to a simmer, removed all the crap that floated to the top and then added my mirepoix. It was ready to simmer overnight.
That was it for my day!
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