Almost a year ago I decided to get serious, start a blog and cook to my heart & belly’s content … I certainly started the blog and I’ve certainly whipped up some craziness in the kitchen, but alas those recipes just haven’t made it to you quite yet. Thus, the intervention! Down with untold recipes and plates kept secret! Ha!
No seriously, Today marks the first of a self-imposed 31 day challenge. Odd right? I’m turning 31 (yikes), there are 31 days in December and I can’t find a better excuse or cosmic sign to share 31 recipes. So buckle up!
Day 1 ensues … homemade chicken stock.
What you’ll need:
- 1 whole chicken (be sure to look in the cavity and remove the giblet, neck, etc)
- 1 large yellow onion quartered (keep the skin on)
- 6 medium carrots cut in half (peel these)
- 1 head of garlic (cut through the middle)
- 1 bunch of Italian parsley (washed a cut in half)
- a handful of thyme (washed)
- 3 tsp whole peppercorns (I like the tri-color)
- 3 tsp kosher salt
- 1 heart of celery (washed and cut in half, leaves and all)
What you’ll do:
- Combine all ingredients and cover completely with cold water.
- Bring to a rolling boil and reduce heat to medium low.
- Walk away for 4 hours – have a cocktail, watch a movie and take a well deserved nap.
- You’ll notice a layer of skim (it’s the rendered fat from the chicken cooking). Here’s a trick – run a paper towel gently across the top. or a spoon and it comes right off! Discard the skim of course.
- Remove the chicken and save it for later use.
- Strain the remaining liquid and discard the seasonings.
This same method can be used for virtually any type of stock you like and don’t be afraid to get adventurous with the herbs or seasonings. You really can’t go wrong!