One of my favourite times of year was the week after Thanksgiving when my Omi would make Turkey Noodle Soup out of the bones of the turkey! Since I haven’t been cooking for over 60 years my culinary skills definitely aren’t on par with her but I can still make some darn good chicken stock! This stuff is like liquid gold.
Yesterday neither Trevor nor I felt like making dinner after a long week. Instead of going out for supper we decided to pick up a roast chicken from the deli at our local grocery store. This is a great option for a quick meal that is almost homemade. 1. Pick up a chicken 2. Cook up some frozen vegetables or make a quick green salad 3. Toast up some bread or microwave a potato for everyone and voila! With a $8 chicken we get two meals and a pot of soup stock. How’s that for value?
Chicken carcass, meat removed
Enough water to cover bones (about 8-10 cups)
2 carrots cut into chunks
1/2 large onion in chunks
3 garlic cloves roughly chopped
2 bay leaves
1/2 tsp thyme
Ground black pepper
Dash of salt
Dash of cayenne pepper (optional)
1. Place all ingredients in large pot with enough water of cover.
2. Bring to a boil and simmer for about 2 hours.
3. Strain out broth with a sieve.
4. Cool in the fridge overnight and skim off fat when it hardens.
5. This broth can be frozen and stored in the freezer.