so now I am finally getting rid of it so it shall languish no longer...
I was in one of my 50's housewife kind of moods...
the kind where I want to be all June Cleaver and Margaret Anderson and make everything from scratch, like this homemade stock made with vegetable scraps and the carcass of a rotisserie chicken.
I got the "recipe", if you could call it that, from one of my cookbooks ("The Frugal Foodie" it's called). It's simple. Just save your vegetable scraps like onions, carrot peels, and celery and stuff 'em in a freezer bag until it's full. That's for your vegetable stock. For the chicken stock, save the carcass/bones from a rotisserie chicken and freeze that for a future use.
I boiled them both together so it could be a chicken slash vegetable soup broth. Make sure to skim any foam or impurities that rise to the surface.
Boil and reduce the heat and let it simmer for about an hour.
I strained the scraps from the broth.
You don't eat the scraps either, duh.
The broth was quite flavorful. I ended up making chicken soup and added fresh vegetables to it like spinach leaves and steamed carrots. I've done this stock about three different times already (last winter). It felt good "not wasting" the rotisserie chicken too. Usually when we buy one, Bert will carve it up and the bones would be thrown away. Now I save the bones for stock.
With summer coming to an end and fall right around the corner, I'll be making this once again as a base for some hearty soups.
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