Awhile ago I posted an article on the homemade chicken stock I make whenever I roast a chicken. Chicken stock is great stuff and it’s essentially free if you’re making your own. Actually I could make the argument that if you’re roasting a whole chicken you’re saving money over buying some sort of boneless-skinless product, so it’s actually better than free. Nice! Continue reading
Lots of stuff under the banner of homemade banner this week. I guess everything is really homemade, if – you know – you make it in your home. That aside, I just made a chicken. Quite tasty that. Once you’re done with the bird, or at least get it out of your cooking vessel, you’re left with juices and whatnot. Generally I put the stuff that comes out during cooking in a little container and pop that into the fridge. It’s good chicken goodness – I use it to flavor just about anything really; mushrooms – yup, potatoes – yup, risotto – yup, anywhere you need some oil or fat and chicken would be a nice addition – this is the ticket.
At the point where you’ve gotten all the usable things off of your bird – you’ll have a carcass. I used to just toss that into the trash (now the compost – here in Seattle.) Mistake. We go through a lot of chicken stock. Not that it’s too expensive, but with the amount of chicken we eat – why not make my own? Good question. I didn’t think it was particularly hard, but it does take some time to get things cooked down properly. Continue reading