A Distinctly Different Homestead

Chicken Stock-NT Cook Along

I am participating in a NT cook-along hosted and taught by Katie from Team Bettendorf. 

This week she showed how to make chicken stock.  I had JUST cooked up a batch, so I am not doing it again, but I will show some of my finished product:
I usually freeze my broth into 2 cup portions and use it in recipes.  Katie mentioned that you can use whatever veges you have on hand.  I usually use chunked carrots,

Untitled Comment

{ 11:29, Wednesday, October 10, 2007 } { Posted by morningsunshine }

I use hte green leek parts - you don't eat them anyway, and they have some nutrients. in fact, as I mentioned at Katie's, I will save the leftover peelings, wrappings, leek greens, celery leaves and stems, etc from any veggie prep, wash them (usually before peeling) and save them in the freezer for stock making.

Yummy!

{ 06:31, Wednesday, October 10, 2007 } { Posted by Anonymous }

I just made broth with 4 chicken thighs! It was great. I love Thanksgiving and Christmas because I buy as many 20-24lb turkeys as I can fit in my freezer. Then I cook up the bones after roasting them. I have more broth in my freezer than I know what to do with (well, I know what to do with it).

Stephanie@inspired
www.homeschoolblogger.com/inspired/