When I become obsessed with something, I am usually all-in and forsake just about everything else that I can, within reason of course. John loves to joke about my obsessions because they can only last so long until I move onto something else. I think he likes to bet on when that tipping point will be. Since I’m only up to book 3, I think he’s resigned himself to a few more weeks of obsession.
My other new obsession? Homemade stocks. They are easy, but not quick. But, it’s the perfect thing to make on a lazy Saturday or Sunday. In fact, this chicken stock came out so good, I couldn’t help but immediately want to share the recipe with you. It made about 2 quarts of liquid and, sad to say, I’ve already used that up! Time to make some more.
Chicken Stock
Serves: 8 (2 quarts)
1 3-pound chicken carcass (most meat cut off but a little still on it)
1/2 onion
2 carrots
4 pieces celery
1 gallon of water
12 peppercorns
4 bay leaves
1/4 cup sage leaves
Tear the chicken carcass into 4 pieces. Set into a large and deep pot. Halve the onion into 2 quarters and separate the pieces. Add around the chicken carcass. Halve the carrots and celery and add around the chicken. Add the gallon of water, peppercorns, bay leaves, and sage leaves. Place a cover over it and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, the longer the better, for at least 4 but up to 8 hours. Strain the mixture into quart containers and refrigerate for immediate use (within one week) or freeze for later use (up to 3 months).
Until the next time my oven is on…
