Saturday, August 18, 2012

Friday Night in my PJs

      So, the hubs was out of town last night, and my son had a friend over, so seeing as I was stuck in the house all evening I threw on my pjs (ok, that's a lie, I had been in them all day) and deciding to make some homemade chicken stock.  I don't have a recipe for it, I just sort of throw anything in the fridge that will soon become questionable into a pot and simmer it for as long as I have time to do so.  I had:
                           a rotisserie chicken nearly picked clean
                     part of an onion that was beginning to look inedible
                     several broccoli stems
                     a few baby carrots that my son wouldn't eat because they were turning white
                     a perfectly normal celery stalk
                     a clove of garlic

     I threw all these goodies into a large pot, covered with water, and began to simmer.  I had never used  broccoli in stock before so I was afraid it might be too strong, but the house smelled glorious and the cat began to mew for some samples.  I simmered it for about 4 hours, and then right before bed I strained it through a colander and started divvying it up between several tupperware containers to freeze.  It was the richest, brownest stock I have ever made.  Not sure what was different, perhaps the broccoli?  I have yet to try it other than a tiny sip when I was packing it away.  Quite tasty!  I can't believe I ever thought making stock would be difficult. 


  1. Looks great! The wife and I are "foodies", we grow most of our own produce, buy organic as much as we can, etc. From time to time she'll make an old recipe handed down in her family called "Czech chicken soup", with homemade noodles, hormone-free chicken off the bone (that reads funny), our own canned tomatoes (diced), onions, celery, the whole nine. BUT, we just use store-bought chicken stock, so this looks particularly impressive. I think I might try this!

  2. Yum! It's so easy! I've always heard you're supposed to use a raw chicken, but I've gotten spectacular results with rotisserie chicken.