Monday, November 12, 2012

Parsley, sage, rosemary + thyme

I always think of that song when I make my chicken stock because I use those particular herbs for it. Save those chicken bones from those rotisserie chickens (!) and honor the chicken by using every bit of it. I toss chicken bones into a big Zip Lock baggie in the freezer, and when I have a few I make a big batch of stock for soups. I made this batch over the weekend, which made 7 containers of stock. It's a snap to whip up , warms the house on a cool day, and is heaps and bounds better than any stock you could ever buy in a can or box. Click here for my chicken stock recipe.

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