Your Cooking Guide to Fun and Adventurous Home Cooking!

Dear home cook,

It’s late at night and I should be going to bed, but I’m just too excited. I have to tell you about the home made chicken vegetable stock I just made. It is so good, I can eat bowls of this stuff just by itself!

Earlier in the week I made the brined chicken. The plan was to make this stock with the bones and any remaining meat. That’s what I did. I picked up a bunch of celery, a large onion, and a bunch of carrots.

While I was preparing the veggies for the miropoix, I put the chicken bones on a broiler pan and cooked them in the oven at 350 degrees for about 45 minutes. I made a miropoix with the veggies and cooked it with some of the chicken juices left over earlier. It smelled wonderful! I added about 2 tablespoons of salt, 1 1/2 tablespoons of minced garlic, and a tablespoon of pepper.

Once the veggies were sweated and started to turn translucent, I added the chicken bones, and filled the stockpot with water. I brought it to a small rolling boil, and kept it covered. After about 3 1/2 hours of stirring it up now and then, I strained the contents of the stockpot into another pot, squeezing out all essential goodness from the veggies and chicken bones.

It tastes fantastic! It is far better than any store bought stock. I can eat bowls of this stuff just by itself it’s so good.

The plan is to use this stock as the liquid for rices, quinoa, couscous, and some steaming. It will be an excellent adventure in cooking!

More to come later as I use this stock in other cooking.

I wish you great adventures having fun cooking!
Mark