I’ve been making stock in preparation for the holidays. I made chicken stock last night and was left with a pile of greatly reduced poultry parts. I thought, Why be wasteful? I’ll make catfood out of it. Surely I can improve on that gloppy industrial “chicken” that comes out of the little cans. I chopped up the leavings, which included some rather meaty morsels, and added salt and a bit of canned broth. Stockpot offal can be pretty bland after hours of boiling, and I wanted to impress my clientele. Alas, they wouldn’t touch it. They looked at me as if I were crazy. And exceedingly cruel. I guess they prefer Chinese cooking.