It's a cold sunny day, so I'm going to catch up on some music, running, and refill my chicken stock reserves - all at the same time!
Tools: 1 Crock Pot 4-5 Plastic Quart Containers (look for BPA-free and freezer safe) 1 strainer
Ingredients:
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2 frozen chicken spines (from spatchcock roasted chickens)
6 peppercorns
1 star anise
2 rough chopped carrots
3-4 small celery stalks, rough chopped
4 cloves of smashed garlic
1 quartered onion
2 bay leaves
Bouquet Garni: fresh sage, thyme, rosemary parsley
Water
Recipe: Put the first 9 ingredients into the crockpot, and then cover with water. Set your crockpot to "high" for 2-3 hours, then turn down to low. Check the progress at 5 hours, if its super bubbly, and the stock is golden, turn the crockpot off and let it cool down for 30-45 minutes.
Fish out all the chunks of veg - I reserve the carrots and celery for my cooking companion, and adorable Scottish Terrier Jay - and strain the stock into a large heat-safe bowl. Allow it to cool down for another 30-45 minutes, then store in the quart containers and pop them into the fridge or freezer.
No Crockpot? This method can definitely be replicated on your cooktop. The only big drawback, you can't head out for a jog or any excursions. When the cooktop or oven is on, you've gotta stay home. When the crockpot is on, you're free to move about your day! Mine crockpot was a birthday gift from my Nana. It only has two settings,looking a bit ick, and honestly has seen better days, but it's still working. Crockpots come in a variety of shapes, sizes, and price-points.
So What to Cook?
Chicken stock is versatile. It shows up in my soups, risotto, pan-sauces, rice, among many other dishes. It also freezes beautifully.
