11/50 Bonus: Chicken Stock!
I use bouillon cubes in my recipes most of the time instead of chicken stock. I do this for economical and practical reasons. I can get a box or jar of them for less than a single carton of chicken stock, and I can store them in my pantry without them going bad. But when I have a chicken carcass from a rotisserie chicken just used in Chicken Gnocchi Pesto Soup of course I’m going to make some chicken stock! I keep it simple, and the ingredients depend on what I have on hand at the time. There’s not much planning or prepping that goes into this recipe. I don’t even cut up the carcass like some chicken stock recipes recommend. But I do check to make sure I have room in my freezer for it. (I have an economy-size fridge that meets my needs just fine, but I do have to keep in mind the size of its tiny freezer!)
Simple Chicken Stock:
1 chicken carcass
1 yellow onion, peeled and quartered
1 garlic clove, peeled and chopped
2 t salt
1 t black peppercorns
1 bay leaf
16 c water
1 Put all ingredients into a large stockpot; bring to a boil; simmer partially covered for 2 hours. Strain.
Yield: 15 cups of stock