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Making Chicken Stock

I love how my apartment smells when I've got a big pot of stock simmering gently on the stove. All those various parts I used to toss out (necks, tips of wings, mystery pieces that came with a packaged cut-up bird) and were clogging up the freezer are now happily conjoining with some garlic, peppercorns, carrots, onion, laurel leaves and celery ribs to make something wonderfully tasty and useful. Another couple of hours and I'll strain it and freeze most of it for later, saving a pint or so in the fridge. Nothing like good homemade stock, it just gives soups, stews, stir-fries, etc. that extra BOINK of flavor.

Y'all should make stock. Go on, make stock. I'll wait. It's worth it.


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