Best video ever! As a mom of a very tall 13 yr old man/child, I am guilty of hopping behind him in a haunted house!
Saturday, September 7, 2013
Throughout the year I make stock from chicken bones and carcasses from a roast chicken. The smell is centering, inviting, and in my home means another amazing soup is on the menu for dinner.
I began making stock because I had run out of the stuff in a box and bouillon cubes all in the same afternoon-- Instead of hopping in the car and buying more I thought I can make this-- how hard could it be? I tossed the rest of a rotisserie carcass in the stock pot with some pepper, carrots, celery and onion and called my friend to brag-- She said it could be better.
Wha-? Better? I was patting myself on the back for getting Little House on the Prairie with what I had-- She told me I was missing some key ingredients to really put the wow in the stock-- add dry onion skins and ACV (Apple Cider Vinegar). The onion skins add color to the stock and the ACV adds a depth of flavor and helps pull the calcium out of the chicken bones-- I use about 1/4 c in my HUGE stock pot. Once you add these in to your pot, you will nod your head and whisper-- Yes!
I use Bragg's ACV-- for cooking. The big jugs in the grocery are good for baths and other things, but I am picky with my stock and Bragg's has never failed me.
Stock is super flexible too-- you can add garlic, herbs, and spices to your liking. I've posted a great foundation recipe that will allow you to use the stock for soups, stews, liquid for rice, quinoa, and tons of other uses. I can sometimes get two batches out of chicken bones. Once it has been strained and cooled, I use it for a meal with in a day or so or measure out in 2 or 4 cup measurements and pour into freezer bags. These defrost quickly and are wonderful to have stock on hand.
Enjoy! Let me know how your stock turns out and what you made with it.
at 1:23 PM
Thursday, June 6, 2013
at 4:37 PM