Tag Archives: Stock

Asian Chicken Stock

7 Sep

A basic chicken stock from the remainder of a roasted chicken…. but with lemongrass stalks and some ginger added in for a bit of Asian seasoning.  

Let’s start from the very beginning…

20 Feb

Chicken Stock

 It’s funny.  Here I have been.  Meaning, and wanting, to start a blog for ages.  But, I’ve held back.  Put it off.  Procrastinated.  Came up with fifty billion and three other things to do with my time.   All because I was nervous.  

Then, I realized something.  That writing a blog is kind of like making this chicken stock.  Whatever you put in it, it’s going to turn out fine.  A little more carrots?  Great.  Or, in this case, barely any?  Fine.  Add a few broccoli stalks.  No onions?  Okay.  Add a shallot and some garlic.  A smorgasbord that somehow, at the end of the day, is delicious.  Same as a blog.  It can be anything and everything.  A little bit of this, a little bit of that.  And, no matter what, it’s going to turn out.  Because you can’t really mess up writing about whatever you want, right?  In the end, it’s about you.  And what you are is special to you, if not a single other person.  And that’s okay.

 Chicken Stock, a la Me

  • chicken carcass
  • random chicken wings
  • carrot tops and peelings
  • a few celery stalks
  • 2-3 garlic cloves, unpeeled
  • shallot, unpeeled
  • broccoli stalk
  • cauliflower stalk
  • bay leaf
  • a few peppercorns

Combine ingredients in a large pot, and cover with water.  Bring to a boiling, and then lower the temperature.  Simmer for at least 2 hours.  Once finished, strain into a bowl and let chill in the refrigerator.  once the fat solidifies on the top, remove it and toss it out.  Either store in the refrigerator and use within a few days, or freeze and save for later.