Tuesday, November 6, 2012

stock options


I'm making chicken stock today. Do I know what I'm doing? No, but it makes the home smell cozy and it will be good enough to make rice with at least. And it's a good experiment. We ate a store bought roasted chicken the other day so I threw the remains in a pot with water, salt, a few carrots, half an onion, a couple of bay leaves, some pepper, some sage, and some marjoram (what do people normally use marjoram for?). I know I could have researched in cookbooks and online, but I kind of just wanted to go for it. Wish me luck!



Debbie said...

I've started making homemade broth lately too after reading how good it is for you! Highly absorbable calcium, magnesium...I make soups and stews with it or drink a cup plain! I do mine in a crockpot, so easy! Add in a splash or two of apple cider vinegar which helps to break down the bones even more and release more nutrients into the broth! Read more here: http://nourishedkitchen.com/roast-chicken-stock/

and here: http://nourishedkitchen.com/bone-broths-adrenals-bones-teeth/


sara mansfield said...

Thx Debbie! I'll try the vinegar next time. Was also relieved that the gelling was normal :)