Saturday, February 18, 2012
There is something so gratifying about a huge pot of chicken stock simmering on the stove. It makes me feel so industrious. This was my first time not using one of our own chickens to make stock - these guys were from Costco. My friend told me about the pack of two organic whole chickens for $25, and some quick math told me that would be a great deal if I used the carcasses to make broth. I cooked both birds at once and pulled ALL the meat off the bones - big job, but then we were set on meat for the whole week. And I ended up with 36 cups of broth in the freezer waiting to be made into soups or to cook quinoa in or whatever else I might think up to use broth for. I never use a recipe to make broth - just throw in whatever I have on hand. This time it was onions, celery, a few frozen chopped carrots left from the fall harvest, garlic, and a bunch of sage that was in the fridge. Easy peasy.