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| Printable version |
To take soup or other broth based dishes to a different level on the flavor scale, it should should feature a homemade broth or stock, like the recipe featured in this post. The end results can be restaurant quality recipes sure to warm the soul.
I recently found leg quarters on sale for 99 cents a pound. At first I thought of roasting them but by the time they hit the bottom of the shopping cart, I knew a batch of my own chicken stock was in order.
I spent my next day off cooking the quarters down into a yummy liquid then dividing and storing the results. I was left with a gallon of goodness that I portioned into four 1-quart containers. Three of which I froze for use later and the other I used to make a batch classic Mexican red chili sauce.
BEHIND THIS BITE
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| Mounting the TV |
This broth was a great project for a cool winter day and a nice break from the customizing and renovating I have been doing in my new place over the last few months. As much as I have talked about the home improvements in my last few posts, I thought I should share more of them here.
Immediately upon entering my apartment, a focal point jumps out in the living room – a black slate fire place. Once I started putting the room together I was trying to find the best place for my flat screen TV. After hours of contemplation, one logical place seemed to jump out – right over the fireplace. Otherwise, I would have competing focal points.
I started by building a hollow shelf that would hold my TV components and hide all the wiring inside. Before mounting the shelf, I taped off the area above the slate and painted it flat black to carry the slate color up the wall. I placed the TV over the shelf, then hid all the wiring.
This was my first big project and the end result is an eye catching focal point for my living room.
More on the renovation later, until then, make some yummy broth!
Eat well, cook often …
THE RECIPE
Makes 4 quarts; 4 to 5 hours
5 lbs Chicken leg, quarters
1 large Onion, quartered
3 stalks Celery, chopped
3 Carrots, chopped
1 turnip, quartered
6 cloves Garlic
4 sprigs Thyme
2 Bay leaves
2 Tbs Salt
1 Tbs Peppercorns
Make stock
In a 12 quart pot, place leg quarters, onion, celery, carrot, turnip, garlic, thyme, bay leaves, salt and peppercorns. Fill pot with water covering ingredients by an inch or two. Bring to a boil, reduce heat and simmer for 3 hours. Stir occasionally.
Reduce
Strain liquid and discard solids. Return liquid to pot and simmer for another hour reducing liquid even further. Skim fat off top with a spoon.
Divide and use or store
Remove pot from heat and let liquid cool for a few minutes. Portion into quart containers, let cool a little more. Skim fat off top with a spoon. Use in a recipe or cover and freeze for up to six months.
