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.