Monday, March 8, 2010

How I am making Chicken Stock today.

There are so many ways, in fact, I never do it the same way twice.

Today my Doctor put me on liquids for a week. A week. This weight loss surgery thing....not easy. But liquids for a week should be effective in my weight loss, though that isn't it's purpose. Long story short... liquids... for a week.

I always keep the carcass from every chicken I make in the freezer. In a ziplock. So I took one out, threw it in a pot, with some peeled carrots (Because I like to eat them after the soup is done. I guess I wont be eating these but maybe I can mix some into something I am making the kids), the leftovers from a bunch of celery (the stem piece and the flowery leafy parts), an onion (halved), 8 cloves of garlic (unpeeled), a handful of fresh thyme I had in the house, two tablespoons of dried dill, a tablespoon of kosher Salt, a teaspoon of black pepper, and 6 bullion cubes.

Boil and simmer for a few hours.

I strain it in a colander draped with cheese cloth.

This can be used for chicken noodle soup, frozen in two cup portions in ziplocks for use in future recipes, or drank straight up, as I intend to do.


  1. oooh! i do the same thing- minus the bullion (plus a little old bay spice) ... too much sodium for this high-blood pressure girlie...
    jess r

  2. I would have used less bullion, if any, if I werent drinking it plain. With seasoned chicken and noodles and veggies I can do without. Plain, I need the added flavor. Thanks for stopping by Jess!