So, my considerate beloved man brought us a rotisserie chicken and made us sides while I was sick this week.
It was delicious, and exactly what I needed.
So, now I have this chicken carcass, and I’m sure it’s useful. It’s value isn’t gone yet! There’s still more for it to do before its remains are given back to the earth.
Yuck. If there’s one thing about both vegetarianism and convenience cooking that’s attractive to me, it’s avoiding dealing with carcasses. I don’t even like eating meat off the bones, drumsticks, ribs, whole fish… if it’s got bones it squicks me out.
I’ve drank a lot of chicken broth while sick, and most of it either from a can or a cube of bouillon.
But I can do that myself. I figure making chicken stock must be pretty simple, like making any water-based extract. Chicken carcass, water, heat and time = extract of chicken. Add some veggies and some seasoning, and I should have a good broth.
I found this page by Elise Bower on Simply Recipes which seems to confirm my suspicions.
So, here’s what I have in the pot:
Nothing fancy, just onion, garlic, parsley, pot herbs, and salt and pepper. Then, I cooked it for 4 hours (a bit more, until I needed to move the pot for making supper.
Then I strained it, and put the liquid into a smaller pot to simmer down before storing it. I just simmered it until I thought it would all fit into one jar.
Here’s the result. I like the golden color of the chicken stock. It tastes pretty good too!