I do apologize for the lack of posts in the last while, I’m still having trouble balancing school, work, social life and blogging and unfortunately, the blog always seems to be the one that gets pushed aside if something comes up.
BUT! On a happier note I am posting this, so hopefully it will mark a return to the blogging lifestyle.
The idea for this blog post came from my inner desire to be a domestic homebody. It all started when I decided to roast my first ever whole chicken this weekend. Since I followed the same instructions and recipe as my last roasted chicken post, I didn’t feel the need to reblog it again.
One of the after effects of roasting a chicken is you are left with its carcass. Rather than just throw it out, I decided that I would throw it in a pot and make some delicious home-made chicken stock as a prelude to an awesome soup. The procedure was completely painless and I was able to multitask some school work while it simmered away.
From the few sips of it I’ve had so far, this stock definitely tastes like it will make a good base to a chicken noodle soup I have in the works. After making this stock, I’ve been converted to the “home-made is better than the store bought” mentality. While its not always practical to make it yourself, I like the idea of knowing everything that went into it. That point is especially important for all you gluten-free eaters out there. Most chicken stocks have flour or some other source of gluten in there, so this is a nice way to avoid an allergic reaction. (woot!)
Stay tuned for an upcoming Chicken Noodle Soup Post!
- 1 Chicken carcass
- 7 cups of water
- 1 large onion, peeled and chopped in half
- 3 carrots, peeled and chopped in half
- 3 celery stalks
- 1 bay leaf
- 1 t fresh ground ginger
- In a large stockpot, combine all of the ingredients
- Bring to a boil and then simmer for 4 hours, stirring occasionally
- Strain contains, reserving liquid
- Allow to cool to room temperature
- Use and enjoy!