It's not the most beautiful thing you'll ever make, but homemade chicken stock will work wonders for your home cooked dishes. Risottos, soups, and sauces are all elevated by this simple stock, and all you have to do is get it started, then go watch a couple episodes of Jersey Shore while it does its thing. Oh and it'll save you a bundle of money. That's delicious too.
This is another recipe from
Martha Stewart's Cooking School, and Martha has a lot to say about stock. I'll refer you to her book for most of these tips, but here are the basics. Consider this stock a bastardized version of Martha's.
Start with your chicken bones. When I made roasted chicken last weekend, I saved the carcass (mmm carcass) in a large Ziploc bag. I also had the turkey carcass from Thanksgiving in the freezer (they last in the freezer for about three months, so it was about time to use it or lose it). If you don't happen to have chicken bones hanging around, you can buy chicken necks and backs at a
poultry counter for next to nothing. Martha recommends this, since you get more flavor from raw bones than you do cooked.
But I'm not a billionaire like Martha, so I used the chicken/turkey I have. So yeah, this is more "poultry stock" I guess...
Sometimes, simple is better, no? I like to think I'm a pretty un-complicated gal myself. Especially when it comes to recipes. Some of my most favorite recipes, are also the easiest, but what they all must have in common is that their results taste amazing. Maybe simple means just a few high-quality ingredients with little fussing or fixing to let their flavors shine. Or maybe a simple recipe means a one pot meal, with not a lot of dishes to clean up. Or perhaps a simple dish, is one that takes all of five minutes to put together, with ingredients you already have laying around in your fridge and pantry.
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