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Florida Table Magazine / Barb's Kitchen / January 2010 / Frugal Kitchen: Make it From Home--Chicken Stock

Frugal Kitchen: Make it From Home--Chicken Stock

I just finished reading a lovely book called On Rue Tatin by Suzanne Loomis. She is a food writer who managed to figure out a way to live and write from France with her husband, son and daughter. I am wistfully jealous. Never mind, though. Because she makes up for my longing by providing plenty of intriguing recipes. One of the most intriguing is a stove top to oven chicken, browned, chicken set aside, onions browned, chicken returned to pan then topped with a mixture of white wine and dijon mustard...and baked until it is tender and tasty. I found organic whole chickens, and in an effort to save money, I bought the whole chicken and decided to break it down on my own, something I maybe haven't done since I worked in a restaurant kitchen. Why? Because I am that lazy. But I don't want to dwell on that. The bonus of breaking down a whole chicken is the dog got the liver and the gizzards I cooked for her...and that I was able to toss the wings, the back and the neck into a stock pot with great vegies. Top with water, add some herbs and cook until fragrant and flavorful...behold homemade chicken stock. If you can't use it up right away, freeze it..but I figure I got about 6 cups of chicken stock...good, stock from organic chickens...FOR FREE. And if that's not frugal, I don't know what is. Chicken Stock Bones, wings, etc. from one whole chicken 1 onion, skin on, chopped into eigths 2 carrots, cut into 2-inch pieces 2 stalks celery, cut into 2-inch pieces 2 bay leaves 2 whole cloves Water to cover all (and as needed) Put bones, onions, carrots, celery, bay leaves and whole cloves into large stock pot. Cover all with water. Bring to boil, reduce to simmer. Skim occasionally. Top with more water if too much evaporates. Simmer for at least 2 hours, up to 4 hours. Strain solids, cool slightly and store in refrigerator. Use within a week or freeze. (Freeze in 1-cup batches to use as needed.) Note: If you have some thyme or parsley on hand, or even extra scallions (as I did), feel free to add this to stock pot.