If I knew you could handle it, I’d take a picture of the mess on my counter right now.
I’ve got cookbooks and bills and mail and wallets and all kinds of other stuff..
But I’ll spare you.
For now I’ll leave you with a picture of what’s brewing on my stove right now.
The house smells AMAZING because of this chicken stock and it’s helping me get through all the mess I’ve got myself buried in.
Hopefully I’ll come up for air later on to catch up on the 25 Days of Cooking and other posts.
Homemade Chicken Stock
2 to 3 chicken carcass’s – I freeze ours after we have rotisserie or baked chicken and pull out when I need to make stock
3 stalks celery with leaves, roughly cut up
2 carrots, cut up
1 large onion, cut into quarters
1 teaspoon salt
1 tsp dried thyme, sage, or basil crushed ( I use all but the sage)
1/4 tsp pepper
4 sprigs fresh parsley
2 bay leaves
2 garlic cloves, peeled and sliced in half
6 cups cold water
Place all ingredients in the pot. Cover with water and bring to boil. Reduce heat and simmer for 2 to 2 1/2 hours.
Remove chicken and strain broth through cheese cloth to catch vegetables.
Allow to cool completely.
Place in freezer containers or can