If you are roasting chicken then there is no reason not to make your own chicken stock and end up with something far healthier and more flavorful than chicken broth bought from the supermarket.
When I roast a chicken, I do my best to pick most of the meat off it, then put it into a ziplock bag and freeze it. When I have two carcasses, it's time to make my own stock.
I put the carcasses into an 8qt stockpot and fill it with enough water to cover the chickens. When I roasted those chickens, I saved the giblets, excess skin, etc and froze them with the carcasses and throw them in as well. I add a little parsley flakes, minced garlic, and minced onion. Then then boil lightly for about two hours.
Remove the solids and discard them. Strain the liquid to remove the small solids. Put the stock into the refrigerator. Let it cool and the fat will rise to the top. Skim off the fat. Tonight I ended up with almost a gallon of stock.
What do you do with a gallon of fresh chicken stock? Freeze it. I have a stack of ice cube trays set aside just for this purpose. FOur cubes equals approximately 1/4 cup of stock.
One of the biggest challenges for a home cook is to turn a chicken breast into something tasty. By itself, a chicken breast is pretty bland. I am continually on a quest to find recipes that make a lowly chicken breast into something I look forward to eating.
If you haven't been here for a while, let me fill you in: My Sweet Lady Wife and I are 'between houses'. The old house has been sold. We close on the new house December 5 (16 and a wake up). Meanwhle, we are living in this little two bedrom apartment. The aparment is nice, as apartments go - it is clean, quiet, and safe. For a Foodie, however, the kitchen leaves a lot to be desired: there is about two square feet of counter space. Two of the stove's four burners actually work well enough to almost boil water.
Chicken Drumsticks: What could be more pedestrian? Not now. Not after French Chef Bernard Chirent demonstrated this recipe the other night during a cooking class at