The weekend caught up with me a little, and as I am slightly under the weather, I decided to use the chicken from last night to make homemade chicken stock. Reciepe to share!
Homemade Chicken Stock
- Leftover chicken (approx. 2 lbs. worth)
- 1 tbsp whole peppercorns
- tbsp salt
- 2 bay leaves
- 1 tsp dill
- 1 tsp rosemary
- 1/4 cup cooking sherry
- 1/4 brandy
- Whole red onion peeled and cut in half
- Whole garlic head cut in half
- 1 cup baby carrots
- 1 cup celery cut in half
Take all ingredients and place in a slow cooker on low. Cover with one inch excess of warm water. Let it slow cook for 6 to 8 hours. Using a mesh strainer, strain all solids from liquid. Place the liquid in a sealed container and let the stock cool over night in the refrigerator. The next day skim the fat from the top, you can use the stock immediately or freeze for up to 3 months.
I plan to remove the bones from the chicken meat and serve the results over the stewed onions, carrots and celery. Throw in a loaf of fresh baked bread and we are in business!
Current Mood: 
Childish