Last week, I realized that I had used the very last of my homemade chicken stock. It was time, I decided, to make more. I have a confession to make. Last Thanksgiving morning, I had roasted some turkey wings & drumsticks and made a beautiful turkey stock to make extra gravy. In my haste, I managed to absent mindlessly pour the entire pot of turkey stock into a colander in my kitchen sink-- only, to my absolute horror, I forgot to put a pot underneath the colander! My husband could hear my shrieking "nooooooooo!", as I realized that hours of simmering the turkey stock had just disappeared right down the kitchen sink! I wanted to cry, but I remember that I still pulled off a great turkey feast.
Since then, I learned that using a pasta pot was the perfect solution because the colander fits right inside the pot. So there! I don't roast a whole chicken very often. I'm ashamed to admit that I still feel awkward about carving a whole chicken. It's such a hassle to me! So, when I spotted a huge package of chicken drumsticks on sale for about $4.00, I snatched them and got busy in the kitchen.
I'm not a fan of cooking a raw chicken in water, to make a chicken stock. I much prefer to roast the bird, because I think it gives the stock a richer flavor and color. I had about 16 drumsticks, which I washed, patted very dry and seasoned with salt and pepper...
I preheated the oven to 425F and roasted these for about 20 minutes.
While my tomatoes are now gone, and my basil is history, I still have some hearty Italian parsley, oregano, marjoram and thyme. So I cut some, and wrapped it with the rubber bands that I save when I buy broccoli--otherwise, you can use kitchen twine. Toss that in... you can see I hung the peppercorns, in the herb basket.
...browned to perfection. This recipe is from Food Network's Ann Burrell, and they are excellent!
Having just thawed the leftover meatballs from this recipe, I decided to make Italian Wedding Soup. I've read lots of recipes, so I decided to improvise. This would be my first attempt at making this soup. I found a bag of fresh spinach, and I was ready to start.
Though it was 72 degrees outside, this still delivered what I needed-- a comforting, but light meal, served with a salad and some rolls.
Chicken soup really is good for anything that is ailing you, I do believe! This is my son's favorite soup, and he's been begging me to make it for him. So I carefully packed some into Chinese takeout boxes (that I buy in bulk) and delivered it to his apartment. He was so happy to have some home cooked loving!
I'm sure that many of you already know how to make chicken stock. I wanted to share how I make it with those of you who haven't. I think that homemade chicken stock is very cost-effective-- and I just think it tastes better.
I'm on the mend, I think. I've been busy making pumpkin puree and lots of new recipes. I'll try to get them posted this week. Hopefully, my immune system won't let that darn virus get the better of me!
With homemade love,