Saturday, June 27, 2015

Quick post #5

There's something heartening about having a pot of something simmering on the stove on a rainy day.

For me, today that something was a pot of chicken stock, easily made from scratch.

I started with chicken bones leftover from some thighs I processed yesterday. (When there's a good deal at the store, you stock up!)

I also picked up some mirepoix vegetables, onions, celery, and carrots, from a local organic market.

The last addition was some white button mushroom stems. The stems tend to be woody, so I prefer not to use then in my other recipes, but they can still impart that lovely earthy flavor I love.

I roasted all the ingredients in the oven (350°, 45 -60 min) to deepen the flavor and color.

Then follow your typical stock directions: add everything to a large stock pot, cover with water, and bring to a boil. Reduce to a simmer, and let it simmer for several hours. Check occasionally and skim off the fats and yucky stuff that floats to the top.  Keep an eye on the water level, and add more as needed to keep the ingredients completely submerged.

After 2 - 3 hours, strain the stock either into a container, or into another pot for further simmering if you want to reduce the stock even further.

If you have a fine mesh sieve or cheese cloth, strain the stock into a container for storage.  If you don't, let the stock settle and cool, then carefully pour it into a container leaving any bits in the bottom of the pan.

Store in the fridge, and use as needed throughout the week.  You can store stock in the freezer as well. Try freezing it in ice cube trays to get individual servings of stock you can add to a variety of recipes.

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