Multi-Meal, Part 2: Chicken Stock

Why make chicken stock from scratch? It is relatively cheap to buy. But I have never bought stock that tastes as good as something made from scratch, and while making stock takes some time, it is actually quite easy.

Chop:

- carrot

- some onion (to make it especially Asian, I used some green onion as well as half a red onion)

- celery (these top three ingredients are your core aromatics to many recipes, minus the Asian)

Add:

- rosemary if you like

- some bay leaves

- salt & pepper

- the bones and skin (remove skin for less fatty stock) from last time.

Cover everything in just enough water so nothing is left sticking out of the saucepan. Don't let it boil (I suck at this), but instead just let it simmer for up to an hour or so. Seasoning as you go. Stock is great because you can season as you go, and even add water when if you over-season.

I took this photo 17 times trying to get the right lighting.

Store in fridge for use soon, or freeze for later use.

It doesn't look too appetizing in a photo, but trust me, it's delicious!

Now to think about what to make with it. It's a bit too hot for Chicken Soup.