How do we like the title? It’s just a hair away from being too cheesy, so I kept it. : ) Other than blogging about farm happenings and a thousand pictures of my son, I wanted to include some recipes that could incorporate our products. I am a moderate cook, at best. So my recipe choices are going to be simpler with less ingredients – I tend to gravitate towards recipes that include ingredients that we already have on hand and that I am pretty familiar with – and a little on the healthier side. I love me a good casserole, but tend to steer clear of making them for fear that I will polish the whole thing off in one sitting. My way of having will power, keep it out of my face.
I have a pinterest page and have a board for each of the meats we sell: beef, chicken, duck, turkey, and lamb. If you have a good recipe that you think I can handle, send it my way!! Even if it’s a little challenging…I could use the practice.
On Monday, we processed another batch of chickens and one of the new things we are doing this year is offering cut up pieces and backs, in addition to the whole chickens we already sell. For those who don’t like dealing with the whole enchilada, you can get breast/tender, leg/thigh, or wings. Or just the back for super flavorful chicken stock, which is what I am making today.
So here is what I used to make today's stock.
Salt, pepper corns (next time I think I'm going to use fresh), dried parsley because I did not have fresh on hand, bay leaf, leeks because they were in the fridge and needed to be used, carrots, garlic, celery, and onion ends. A blog I read about making chicken stock, suggested freezing discarded parts of onions, carrots peels, and celery tops for when you are ready to make stock. Genius idea. Waste nothing. I believe I pinned that recipe/blog on my chicken board in pinterest, if you want to check it out.
And then we have our sexy chicken back. Mmmmm, doesn't that look yummy. Actually, a lot of our chicken backs are still pretty meaty. More flavor for the stock, and I used some of the meat for soup! Score.
Toss everything in a pot, fill water about an inch about the ingredients and simmer for a few hours. Easy peasy.
I picked out the bigger pieces and strained the rest through a mesh strainer. I used a paper towel to soak up some of the fat by kinda laying it on top, it worked good enough. I threw the carrots and celery into a freezer bag for a tasty puppy treat and composted the rest.
When I told the hubby that I was going to make chicken stock today, he requested that I make some chicken noodle with it. It’s so hot outside that I will probably freeze the leftovers, and be ready for fall!!! I saved a bit of stock for my absolute favorite soup, pumpkin and bacon, which I’m sure that I’ll blog about at some point. I mean, school supplies are out at all the stores. Are we ready for pumpkin season!?!?!? I’m not. But the soup might be a nice teaser before we are all bombarded with everything pumpkin.
TAAA DAAA! A nice hot bowl of soup, on a nice hot day.
With the idea of freezing different discarded ingredients until you're ready to make stock, I'm pretty sure I'll be making stock more often and always have a stash on hand in the freezer. You know, for all the cooking that I do. ;-)