Homemade Chicken Stock

February 2, 2009
I realized last week that I could have another use for rotisserie chicken. I could make stock. After I picked two chickens clean of white meat I tossed the rest into a stock pot. I added onion, celery, carrot, bay leaves, pepper and garlic powder. I brought it to a boil and let it simmer for four hours.

Chicken Stock - At the beginning

From baking/cooking

After two hours

From baking/cooking

After four hours

From baking/cooking

A portion after straining, all done, ready to cool and freeze.

From baking/cooking

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