This winter came with a vengeance. I even read on-line (Accu-Weather) that Cuba was experiencing extremely low cold temperatures in the 40’s this week. (Really? They'r probably wrong:-) So what do most of us do when it gets cold and we need to bundle up? We make comforting soups, and stews.
I always make an effort to cook as much as I can from scratch. Homemade stock; is one of those times when you really want to push the limits and get this done. It taste great and you save a bundle by making it at home. Therefore, these are my steps:
Step 1: go purchase a rotisserie chicken.
Step 2: remove all the meat to use in salads, sandwiches, soups, etc.
Step 3: the most important, keep the carcass to make our delicious chicken stock. It’s so good.
Approximate prep and cooking time: 20 to 30 Minutes
Approximate Cost: $2.70 total (excluding the rotisserie chicken $4.75 at Walmart)
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: Render 4 to 5 cups of stock.
1 tbsp. Dried oregano (.25)
1 tbsp. Dried parsley (.25)
1 tbsp. Dried thyme (.50)
1 tsp. Cumin (.15)
1/2 tsp. Black pepper (.10)
8 to 10 cloves of garlic (.50)
1 large onion with the skin on cut in cubes (.50)
2 celery ribs with the leave cut in 4-5 pieces (.20)
Bones/carcass from the rotisserie chicken (0)
2 carrots (. 25)
5 cups of water
Brown the rotisserie chicken bones in 2 tsps. of olive oil in med high.
Chop a large onion in cube pieces, no need to peel it add it to the pot.
Add 10 cloves of smacked garlic, no need to peel them, keep browning these ingredients.
Add the dried spices, (I always use dried because the flavor is more intense).
Add the water. Bring it to a boil, reduce the heat and simmer for 15 to 20 more minutes.
Wait until it cools down, then strain to remove the ingredients and obtain the liquid stock.
Refrigerate until use.
Before using your rotisserie chicken stock, remove the fat that built up on top of the stock and discard.
TUNE IN TOMORROW FOR A DELICIOUS RECIPE USING THIS STOCK.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.