good morning, friends!
It’s a rainy Sunday morning here in Denver, and I’m starting my day by sipping on a giant mug of chicken broth.
Its a perfect combo 🙂
Last week I was chatting with y’all about BROTH BOWLS and the health benefits of bone broth. (Stock)
Making stock is really quite easy.. And inexpensive ( bonus!)
A few months back, I started saving all of my veggie scraps ( onion tops and skins, carrot tops and shaving, parsley stems, pea pods, potato skins, celery leaves and ends… Basically anything except for peppers or cauliflower)
I save them in a Tupperware dish and when it’s full, I make broth
For veggie broth, simply add all of your scraps to a pot, fill with cold water, a few pepper corns, sea salt and a bay leaf. Bring to a boil and simmer for about an hour. Once liquid is cool enough, drain through a colander ( into a bowl ) and voila! Free veggie broth!
Chicken stock is quite similar, but there are a few more steps.
Start with a ROAST CHICKEN. Pull off and discard any excess skin. Remove as much of the meat as possible and reserve for another dish. Add bones to a large stockpot and add vegetable scraps
( if you don’t have scraps, use one onion, chopped ( don’t bother peeling) a carrot or two, a few ribs of celery )
Add ice cold water … This is very important, you need the cold water to properly extract the minerals from the bones
add either some white wine, lemon juice or vinegar. ( healthy splash ) it also helps extract the minerals
Add a bay leaf or two, some peppercorns, sea salt and place pot on medium high heat and slowly bring to a boil. If any foam should arise, skim off and discard .
Once pot reaches a boil, reduce heat to low and allow stock to simmer for 2-3 hours.
When stock is cool enough, drain first through a colondar ( into a bowl…. Once I forgot the bowl and poured the soup right down the drain. )
Once stock reaches room temp, refrigerate until fully chilled. The fat should float to the top.
Strain again, this time through a fine mesh strainer to remove excess fat.
Test for salt and pepper and voila! Enjoy as is or use in your favorite recipe!
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