Saturday, August 29, 2009

Make it for cheap: chicken stock

Next time you roast a chicken, don't throw away the bones. Use them and leftover meat bits to prepare stock! It's easy enough and makes the house smell all homey-like. Just plop the bird's carcass in a big pot, add any veggies you have on hand - a few carrots, stalk of celery, leek, split onion - to flavour it and cover with water. I also throw any fresh herbs that is about to go bad in there - thyme is nice. Salt and pepper can wait. I let it all simmer for a few hours, skimming what foams up to the top if need be.

making chicken stock

When it's done, I put the pot in the fridge overnight so that the fat solidifies and can be removed easily. I then pour the cold stock in small plastic containers and freeze it all. It's healthier and tastier than the salty canned stuff and since you are using stuff you would have thrown away (bones) it's pretty much free, save the few veggies used to flavour it.

Ready-to-freeze chicken stock

You can defrost the stock in the microwave before using it. It's great for soups (obviously) for sauces, rissoto, to use in mashed potato instead of milk and butter... So stock up!

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