Taking Stock

Home sick today with wicked allergies. The allergies themselves aren’t the worst part, it’s the drugs! All my prescriptions when taken together (as instructed) equal airheaded, basically drunk Kelly. Not work appropriate.

So I’ve been collecting the bones, parts, and scraps from all of our chickens from Pat’s since May. And my zip bag in the freezer could not fit another scrap in it, so it was time to make some stock. I saved all my garlic and onion peels, parsley stems, and various veggie scraps over the past week, and combined them with some other aromatics–garlic bulb, onions, carrots, green beans, scallions, leeks, a handful of cherry tomatoes, a tiny summer squash–in a large pot with a touch of olive oil (really, only a tiny little bit!).

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I threw in a teaspoon of peppercorns and two bay leaves, let the veggies go for a very short time, dumped in “leftover wine” (a term foreign to my vocabulary….), then threw in the chicken carcasses. Sixteen cups of water went in, the temp dropped to low, and the cover went on.

That was like 4 hours ago, and I don’t plan on touching it for another 4.

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2 thoughts on “Taking Stock

  1. inherchucks says:

    That sounds pretty freakin amazing!

    Come and share your delicious goodness at this week’s CSA link party when you get a chance…http://inherchucks.com/2012/08/15/whats-in-the-box-39/. Hope to see you there!

  2. Tammy says:

    I do the same thing and I love it. Put it into any recipe that calls for water and you’ll love it. (and it’s healthier too).

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