With only a few weeks left in the year 2017 I can’t be the only person trying to fit in extra shopping, 3 holidays, a few birthday’s a couple of holiday parties and try to remain sane. I think I mentioned having a pretty significant birthday coming up. While you are reading this I should be sitting on a beach hopefully enjoying the sunshine on my face, a book in one hand and a tasty adult beverage in the other. * I meant to post this one next week – oops! I will be on a beach this time next week! While my husband and I love going on vacations together; it does take it’s toll trying to fit one in this time of year, but I didn’t choose my birth month nor did my husband; his is a month from mine. Oh and let’s throw in our wedding anniversary too.
Sounds like I am complaining but I really am very fortunate to be able to get a break from reality once in awhile. Life gets very hectic around here at times; especially this time of year.
This is probably too simple to blog about but it is SO worth mentioning and I know many people that have never made their own stock and I don’t know about you but I can never have enough chicken stock on hand. I use it for not only soups, stews and gravy; it is a great addition any night of the week. After pan searing chicken breast; it’s a great way to deglaze the pan. You can also flavor pasta and rice by using your homemade stock instead of plain water to boil them in.
This is a great thing to do today so you have some stock on hand that you can use on Thanksgiving!
Simple Chicken Stock
Chicken carcass or bones
2 celery stalks
Season with salt and pepper to taste
After removing all the meat from your chicken; whether you made it or bought one of those roasters your local grocery makes and sells. Place the carcass in your slow cooker. Cover with water and add a few stalks of celery; the leaves have flavor too. A couple of carrots roughly chopped and an onion. Turn it on low before you go to bed and in the morning you have stock.
Throw away the carcass and veggies and let the stock sit. I cover with plastic wrap and put it in the fridge so the fat will congeal on the top, I remove the fat and then put the “liquid gold” in containers and place in the freezer.