12th
Beer can chicken -> Brown chicken stock
While the title of this blog is leftovers 4 lunch, it’s really about being frugal; and making the most your food. Starting with bringing what otherwise might be thrown out for lunch, but also including not wasting anything of what you make.
So, you wonder will this bird ever get any rest? The answer is it’s got at least one more use left in it, and potentially more posts, depending on how things pan out for the next few weeks. Once the carcass and bones are picked clean of meat, it still has a lot of goodness left in it. You can make stock, which will be better than store bought. This stock can then be used in all sorts of recipes.
Stock is simple.
1 or more chicken carcasses
chicken neck or other non liver giblets
2 onions
carrots
2-3 celery stocks
Bouquet garni (bunch of herbs all tied together)
In a large stock pot over medium heat brown the giblets, neck, etc.
Chop onions in quarters, leaving skins on and add to pot.
Chop celery into 3-4 pieces and add to pot.
Chop carrots ino 3-4 pieces and add to pot.
Chop carcass into 3-4 pieces and add to pot.
Add Bouquet garni (parsley, bay leaves, thyme, rosemary)
Cover all with cold water and slowly bring up to near a boil. Do not let this boil.
Skim regularly.
When it is about to boil turn down and cook for 3+ hrs.
Skim, strain and cool quickly. I use a stainless bowl filed with ice and a sink filled with ice to bring the stock out of the danger zone as quickly as possible.
I then freeze the stock in 1 qt portions, or muffin tins for individual use.
We’ll cover some uses in later posts.
