(Chicken) Stock or Bust!
what you need:
practically anything left over from your cutting board ie:
carrots (tops and greens)
celery (all parts except the dirty ones)
leeks (same as celery)
a protein if you so choose (I choose my left over chicken bones and giblets)
any fresh herbs you like and use often in cooking
bit of salt
Big pot or Crock pot
|note that I did remove all things edible from the chicken before I added it, as well as any fat and skin. Also the little silver baked potato looking packets are form a previous bird that have been store in the freezer.|
Step 0: rinse and break up all veggies to prep for, make sure you don't get any dirt in the stock.
Step 1: throw everything in, add enough water to completely cover the top.
Step 2: Set it and forget it. (if in a crock pot leave for up to 6 hours for a stove top anywhere between 1-2 hours at a simmer)
Step 3: it should look like this when it is done.
Step 4: Strain the contents and viola broth! Store in the freezer or the fridge for quick use (I like the plastic soup to go containers to store in)
|the left overs ready to be composted|
If you don't have a fancy broth strainer a regular colander will work just as good. Either cover the bottom with cheese cloth to catch most the fat or put the broth in a container, stick it in the fridge and once cooled that fat will rise to the top and stick to the containers edges, just remove with a spoon and you are set! Like Alton Brown I prefer not to waste money on one hit wonders.