I hope everyone is having a great week so far! So sorry for the late post in the week – wasn’t anticipating being stuck without my laptop, but alas, I was. Never again. Never again. <pets laptop>
Today, I have a recipe that is applicable for anything! Chicken stock! You can use it for soup and pulao and gravy and sauces and braising and tagines and…anything else. It’s fairly simple to make and all you need are a few simple ingredients and a few hours to let something simmer on the stove.
Let me show you how it’s done.
In one gallon of water in a large pot, chop up one onion (keep the skins on, don’t worry about it) and throw it in the pot. Also add in two carrots, cut in half, and two stalks of celery, cut in half as well.
- 1 gallon water
- 1 leftover roasted chicken bones
- 1 chopped onion, leave skin on if you want
- 2 carrots, cut in half
- 2 stalks of celery, cut in half
- 1 head of garlic, cut in half
- ½ teaspoon of whole peppercorns
- 3 bay leaves
- 1.5 teaspoons of kosher salt
- ½ cup of unchopped parsley
- ½ cup of unchopped thyme
- Add all the ingredients in a large pot
- Bring to a boil
- Reduce to a simmer for two hours