I really love to cook. Isn’t it the ultimate reward? I enjoy cooking all types of things, from easy peasy egg sandwiches to fancy DIY chicken pot pies.
Lately though, I really wanted to try making my own stock. It’s a great way to use up past their prime or nuisance vegetables that are taking up space in your fridge. You can really use anything you have. I happened to have a rotisserie chicken carcass that I stripped of meat for a chicken pot pie, so I used that for more flavor and richness.
Here’s what I did the other night:
Get a big stock pot
Put in your stuff! I used the above mentioned chicken carcass, carrots, celery, onions, some dried chicken of the woods mushrooms I had, some saggy sage, dried thyme, garlic, salt, pepper, bay leaves.
Cover with water, leaving enough room for it to boil.
Bring to a boil, then reduce to a simmer. I simmered for about 3 hours, but I know you can go for longer.
Strain, you’re done! Depending on if you used meat or not, you may need to skim the fat off once it cools.
I plan on using mine within the next week or so, but I will keep it in mason jars in the fridge until then.
Lessons with Loll 