Saturday Chicken Stock
This is not a quick recipe, but the results are worth it. I usually take an entire Saturday to make this, but most of the time it’s simmering on the stove, so it’s not labor intensive.
Chicken bones browned with celery, onions and carrots make this broth dark and rich. I freeze leftover rotisserie chicken bones and make this about once a month or so. I freeze the stock in quart bags and use one whenever I would use chicken broth.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (200 degrees C).
Step: 2
Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
Step: 3
Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
Step: 4
Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
NUTRITION FACT
Per Serving: 31 calories; protein 0.5g; carbohydrates 4g; fat 0.9g; sodium 27.5mg.
The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.
