Wednesday, November 21, 2012

Stocking up on stock

A few of the recipes I am cooking for Thanksgiving calls for a bunch of chicken stock.  Well I could have very easily bought some.  I mean it is only like, what, a $1 a can or something?  But honestly, that would have been too easy...right?

So, I went digging around in the fridge and pulled out some left over chicken wings from the weekend and pulled all the meat off them.  I put them in the crockpot along with, I think, 8 cloves of garlic (what?  We like garlic around here), some left over carrots and some home dried rosemary and thyme.  I let it simmer on low for about 18 hours.  Because really, IT'S THAT EASY!  I am going to admit something here to you, I never knew that stock was made this way.  It wasn't until just a few months ago that I learned that stock could be made at home and wasn't just a grocery store secret.  Now that I know how to make it, I like to make it just to make it, even if I don't necessarily need it.  Because it's fun.  

Ok, the pictures....

 At the 10 hour mark, I did add in about two cups of water
 When it was all done, I drained it into a mixing bowl
 I'm not going to lie, my plans were to eat the cloves of garlic when all was said and done.  I LOVE GARLIC!!!  But as I tapped down the mess here, the garlic broke apart and sifted through the strainer.
 And so you know where it all ended up?  Right here, in this amazing jar of desire.
It's still pretty thick and it's not completely settled yet.  I am pretty sure that when I cook with it I will need to cut it with more water, but can you just imagine the INSANE flavors that are going to go on in everything I cook for Thanksgiving?  The anticipation is killing me.

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2 comments:

  1. I have all kinds of bones and scraps in the freezer ready to make a big batch of stock... need to get on it!

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  2. I just started making stock a few months ago!!! It is seriously addicting, and now I'm a total stock snob! I hate the storebought stuff!!!

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