Tuesday, March 2, 2010

Chicken Stock

Ina Garten touts the joys of fresh chicken stock non-stop. Granted, I abosolutely believe it and do take advantage of chicken stock when I crock pot a whole chicken. But I actually made chicken stock. Just to make chicken stock.

I used a whole cut up chicken for another dish. So I juet kept the wings and neck out. I put those in a pot of 8 cups of water, two peeled carrots, one stick of celergy, two garlic cloves chopped in half, and one small onion sliced. Salt and pepper.

Simmer for 2 hours till chicken is cooked through. Drain out the vegetables and chicken and you have a beautiful rich fragrant stock. About a 1/2 gallon.

Some of the easiest things in life are so often overlooked. Grab you some storage containers and freeze some homemade stock today. You will thank me (and Ina) later.

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