Thursday, January 29, 2009

Some Good And A Question

Okay, I had a super-productive day today, made possible by Ryan and Morgan playing well together for a couple of hours on the computer. (Hooray for Starfall!)

I made chicken in the crockpot and it was yummy. I even made up the recipe! Those of you who know me IRL realize what an incredible thing this is!

All three kids had a bath tonight, and the family room is nice and tidied. Very rare.

I handled a few things for the cabin and a few necessary things concerning the kids and the house.

So now, my question: There is a quantity of yummy smelling stock left over from my crockpot chicken. I strained it and put it in the fridge. Now what?!?!?!? I want to make something with it, but need ideas, websites, etc.

Thanks.

12 comments:

Diana Hsieh said...

You can freeze the stock -- preferably in 1 cup portions or thereabout, ziplock bags will do nicely -- then use it as you have need for it in cooking.

You can make chicken and vegetable soup. If you don't have any leftover chicken, you might buy some legs. (They're super-cheap and the dark meat tastes better, I think.) You could cook the legs in the stock (to make an even stockier stock), then skim the fat, shred the meat, and return the meat to the stock. Simmer for another hour until super-tender, then add the veggies (carrots, onions, mushrooms, and celery work nicely) and simmer for another 10-20 minutes, until they're tender.

I made delectable turkey and vegetable soup by a similar process last weekend. It made tons, so I froze the leftovers.

Rational Jenn said...

Thank you, thank you! I'll try it this weekend. I'm very excited about all this good cooking of actual, real food! :o)

Allergy Mom said...

That's the best problem ever! You can make risotto, or just sub it for water when you make rice. You can make the best gravy for mashed potatoes ever. (Amazing bonus flavor if you use the chicken fat you skim off the top after cooling in the fridge instead of butter to cook the flour in for your roux.) It's also easy to freeze: I keep it in quart containers for soups and freeze the "extra" in ice cube trays for making pan sauces, etc.

My best suggestion is to simply make more chicken soup and freeze it. The only thing better than homemade chicken soup when you are sick, is homemade soup you didn't have to make.

Rational Jenn said...

Allergy Mom--thanks to you, too! I think freezing chicken soup is a wonderful idea--especially in cold and flu season, yes?

I think blogging and the internets are very wonderful things!

Flibbert said...

I recently posted a very fast, easy, and highly extensible chicken soup recipe for which the stock might come in handy!

Monica said...

Jenn, I had to make stock out of a 20 lb. turkey because my dog refused to eat it.... :( (Yes she's a completely spoiled brat and one of the luckiest dogs in the world!) Because I really don't like enormous toikies, I cut the meat up for the cats and made stock with the bones.

I've honestly been flummoxed as to what to do with this stock I'm not a huge stock user, either. Unfortunately, I did not freeze it in time. However, gravies and soups will benefit from stock as mentioned by those above above (and won't it be nice not to have to buy chicken broth?). I've found much more use for my beef broth, though, since we eat a lot of beef and I make nice gravies from it.

I was also watching a Weston Price video last night and Sally Fallon gave a great lentil soup recipe, which is almost certainly in Nourishing Traditions. I seem to remember that one soaks lentils for about 8 hours, then cooks the veggies in butter and adds chicken stock and lentils. I don't know whether lentils have too many carbohydrates for Brendan but that's a possibility too!

Sally Fallon said she supports the presence of a "broth"el in every town! Someplace to go and get satisfied when you are hungry! The audience got a kick out of that one.

Just FYI I've really enjoyed that cookbook, so thank you for recommending it some time ago. I haven't even delved into half the recipes yet but it's useful for ideas, certainly. I make all my own salad dressings now. (Well, all two of them in the fridge...)

Stella said...

I second everything said here, particularly the suggestion to use an ice cube tray if you decide to freeze the stock -- that way you don't have to wait days and days for it to thaw when you want to use it (and you can also take out just as much as you need).

I use chicken broth in place of water when making rice, but your stock is homemade and therefore should be used where it will shine -- so chicken soup is the way I would go. Yum!

Sheila said...

I skim off the fat and freeze it and use whenever a recipe calls for stock although it makes a wickedly good Chicken/barley/vegetable soup or you can add alphabet noodles that the kids love...add any veggies you like, I like a can of diced tomatoes in mine, I use fresh or frozen veggies depending what I have leftover from summer or in the freezer, add a bay leaf, ground pepper, some salt to taste, I also add a few more cups of water and a chicken boullion cube for deeper flavor and to stretch it more, thyme is good in it...really you can throw in just about anything into this and let it simmer about an hour and serve it up with some hearty crusty bread for dipping of course!

Vivian said...

What a wonderful problem to have! I agree with everyone. Chicken soup! And you can always vary the flavor with different condiments....fresh-squeezed lemon, chopped cilantro, garlic, etc.

suchlovelyfreckles said...

I received chicken stock as a gift from a friend a year ago. It's still sitting in the freezer, because I don't know what to do with it. But now I know, thanks to your post. So glad I came here today. :)

Tara Howard said...

Hi Jenn,

I didn't know how else to contact you except through sending you a comment, but I wanted to ask for your help in getting the word out about THRIVE Allergy & Gluten-free Expo happening in Chicago at McCormick Place on April 18-19th, 2009.

We are hosting a large scale business to consumer expo dedicated to providing the best and most effective products for people of all ages suffering from food allergies, sensitivities, and intolerances as well as for people with skin, respiratory, environmental, eye and latex allergies. THRIVE is offering attendees exhibitors showcasing an assortment of allergy specific products, a Marketplace Forum where attendees can view demonstrations and sample products, a Healthy Living Forum where lifestyle allergy solutions will be discussed by renowned medical physicians and professionals, a Gluten-free & Free-from Cooking Stage and a bookstore.

There are so many other wonderful aspects about THRIVE I would like to discuss with you as well, but don't want to make this too lengthy.

Could you please contact me at your nearest convenience?

Thank you kindly,

Tara

Kelly Elmore said...

Sometimes, I just drink it. It makes a great snack, and it is so wintery.