Wednesday, February 5, 2014

Time-Out: Chicken Stock

Print Friendly and PDF
I have become obsessed lately with the Game of Thrones series.  OK, as usual, I'm more than a little behind.  But when we were up in Maine for Christmas, John's brother got us hooked on the first season and sent us home with the second.  If you know me at all, you know that was good but books were better.  Because of course, as good as the TV show is, it is hard to do the books justice.  Any book, for that matter, especially when so much goes on in people's minds.

When I become obsessed with something, I am usually all-in and forsake just about everything else that I can, within reason of course.  John loves to joke about my obsessions because they can only last so long until I move onto something else.  I think he likes to bet on when that tipping point will be. Since I'm only up to book 3, I think he's resigned himself to a few more weeks of obsession.

My other new obsession?  Homemade stocks.  They are easy, but not quick.  But, it's the perfect thing to make on a lazy Saturday or Sunday.  In fact, this chicken stock came out so good, I couldn't help but immediately want to share the recipe with you.  It made about 2 quarts of liquid and, sad to say, I've already used that up!  Time to make some more.
Chicken Stock
Serves:  8 (2 quarts)
1 3-pound chicken carcass (most meat cut off but a little still on it)
1/2 onion
2 carrots
4 pieces celery
1 gallon of water
12 peppercorns
4 bay leaves
1/4 cup sage leaves

Tear the chicken carcass into 4 pieces.  Set into a large and deep pot.  Halve the onion into 2 quarters and separate the  pieces.  Add around the chicken carcass.  Halve the carrots and celery and add around the chicken.  Add the gallon of water, peppercorns, bay leaves, and sage leaves.  Place a cover over it and bring to a boil.  Reduce the heat to medium-low and let the mixture simmer, the longer the better, for at least 4 but up to 8 hours.  Strain the mixture into quart containers and refrigerate for immediate use (within one week) or freeze for later use (up to 3 months).

Until the next time my oven is on...

4 comments:

  1. I love homemade chicken stock. It always makes everything taste so delicious.

    ReplyDelete

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1