At the very least I can say this recipe makes the house smell wonderful! But it really is so much more than that. I’ve never made my own stock before and always used the boxed kind. I’ll actually be using this in a recipe tomorrow so will post more then but from what I tasted so far, it’s very very good. 🙂 Rich and flavourful.
This was my before last recipe of my cooking challenge. I’ll be making the last one tomorrow morning (tri berry oven pancake).
The homemade stock recipe is so simple. I cut it down to 2 chickens (and adjusted the remaining ingredients). It’s basically chicken, veggies, herbs and water then let it simmer for 4 hours with the occasional skim-the-foam-of-the-top couple of minutes here and there.
This is the pot at the very beginning:
Here it is about at 3 hours in:
After 4 hours, I fished out as many “solids” as I could and dumped it all in a bowl:
And then strained the rest into containers. Check out the golden colour 🙂
Once refrigerated, I’ll just need to skim the fat off the top and it’ll be done!
I’ll be making chicken noodle soup tomorrow. Stay tuned.