Thursday, January 8, 2009

Soup, mmm (part 3)



How can you go wrong with a big old pot of chicken stock? You can't. And really there's nothing simpler (OK, opening a can is simpler, but come on; this is really simple and the result is so much more satisfying).

Save a couple of carcasses and/or any chicken bones with some meat still left on them. Freeze them until you have enough.

Throw them in a big pot.

Cut up and add two or three stalks of celery, two or three carrots, an onion (all depending on how many chicken pieces you have and how big your pot is).

Add a bayleaf and spices (standards, of course, are salt and pepper, but I also add whatever else is sitting around (basil, rosemary, this batch was thyme).

Add enough water to cover the ingredients.

Bring to a boil.

Lower heat and cover.

Lift cover occassionally to skim off any foam.

Cook for 1/5-2 hours.

Drain stock into containers. I usually refrigerate overnight and skim fat off. Freeze some of it and make something with the rest in the next day or two.

1 comment:

Dre said...

Hey! Im so glad i inspired you! it has been fun but you really realize how busy you get and how the time can fly by! good Luck with yours! And I can lie on the beach all day too!!!! EASY!