Monday, March 3, 2008

Making Chicken Stock

I briefly mentioned making Chicken Stock in my menu, it is truly one of the best perks of roasting a chicken. Making your own Chicken Stock is by far tastier, healthier, and cheaper than buying it from the store. Basically I take the chicken carcass and simmer it in water for several hours along with whatever veggies and seasonings I have, once the stock cools a layer of fat forms on the top, which you can easily remove. Alton Brown has a really nice recipe and description for making your own stock. I highly recommend making stock, there are so many recipes with chicken stock, making your own is quite frugal. Tomorrow for Kitchen Tip Tuesday I'll post a great tip about homemade stock.

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