Wednesday, December 14, 2011

Hearty Chicken stock (we use for brown rice)

We eat a lot of stir fry these days. They are healthy, filling, and delicious! I've made several batches of chicken stock and have it frozen and use that instead of plain water when making the rice. Brown rice is kind of boring, and needs a little boost! It has lessened our need for other fattening flavours like butter!! I use a simple recipe for the stock but it always turns out fabulous. It is a good way to do something with the chicken bones from roasted chickens!

One batch of chicken bones (we use roasted chicken that has been picked) you can use any chicken bones you have though.
8 cups of water
6 stalks of celery chopped into large bite sizes
4 large carrots
1 onion chopped into chunks
optional veggies any time, we use peppers sometimes, or zucchini, mushrooms, whatever you feel like!
salt optional (we don't add any extra salt to anything, but the hubby has to add it to french fries! Sea salt is much better)
Organic salt free seasoning (we get a lovely kind from costco, it's good on just about everything!)

I freeze the stock in 1 and 2 cup servings in the freezer, you can wait until it's cooled down and put them into ziploc freezer bags if that works for you. They can be frozen flat which makes for easy storage, or any other container you like to use! If I am going to use it for dinner, I will put it in the fridge the night before, or in the morning.

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