Last week I decided that I would try my hand at homemade chicken stock to use in my Thanksgiving recipes. I've watched plenty of chefs on the Food Network make it and thought I'd give it a whirl. The result - savory delicousness that I'm still swooning over!
The easy part? I used a leftover roasted chicken from my local grocery store! The fiance and I ate most of the breast of said roaster, so following dinner I used the rest of the meat left on the bones, as follows:
Leftover Roasted Chicken
handful of black peppercorns
handful of kosher salt
1 bay leaf
sprig of fresh thyme
1 whole brown onion, quartered
couple of whole cloves of garlic
couple of carrots, large diced
1 celery stalk, large diced
I threw all of the ingredients in a large pot of water, brought it to a boil and then turned it down to a low simmer for 2 hours and that was it! I know most recipes call for cooking it for way longer than 2 hours, but it was bedtime, so I tasted it and thought it was delish, so I pronounced it done! Since I was tired, I placed the whole pot in the fridge to cool overnight, strained it the next morning and placed in small containers to freeze.
Now I'm on the search for soup recipes to utilize my stash of stock. Any suggestions?
photo via countless calories
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