Wednesday, December 28, 2011

Chiken Stock

If you can't already tell, I like to cook, which is good because I would be screwed if I didn't.  My people like to eat.  My daughter wakes up in the morning and the first thing she says to me is "What are you making for dinner?".  The sick part is I usually know.  I plan my dinners a week at a time so I can do my grocery shopping and get everything I will need (I also put my grocery lists in the order that the items are found in the store, but we'll have to discuss my neuroses another time).  Whenever I roast a chicken I always make a dinner that uses chicken stock the following night.  Homemade chicken stock is amazing.  So much better than broth-in-a-box (which does have it's place).  It is VERY easy to make stock so there are no excuses.  If you have a left over chicken (even one that came from the store rotisserie) make stock!  NOW!  Then make soup, or dumplings, or a casserole, or freeze it and use it later.  The moral of the story is MAKE STOCK!  Over and out.

Homemade Chicken Stock
Leftover chicken
bay leaf
salt and pepper


Take your leftover chicken...

And destroy it.  Well, pull off all the meat, thereby destroying it.

Now put your sad, meatless chicken in a pot and cover him with water.

Take a carrot and some celery...

and chop them up big like.

Toss them in with the chicken add a bay leaf and plenty of salt and pepper.  Chicken is bland so don't be shy with the salt.  If you are worried, let it cook a little and check the seasonings.  Now comes the hard part.  Cook it for like, hours.  You want to get every last drop of flavor into that broth.  The chicken will fall apart and lose most of it's color.  It will take at least 2 hours.

Once it is done, place a strainer over a bowl and pour the liquid through.  You will end up with a pile of gross looking stuff and.

BEAUTIFUL chicken stock.  It is now ready to use however you can dream up!

No comments:

Post a Comment