Chicken Stock, Flavor Boost Edition [chicken stock]

Dear readers, it’s summer break ’round these parts, and that means I’m not tied to my computer like I often am in the colder months.  I’ve been digging deep in the archives to find  some recipes worth sharing again.  These all aired in the blog’s earlier days, but I’m pretty sure the only people who were there to see them go live were CV(D), Wooden Nickels, and Cari Faye.  They are my tried and true staples, and they’ll run for a few weeks while I enjoy the good life.  I’ll check back in with you later this summer dear readers.

xoxo,

Jennie

Warning:  2 chickens were harmed in the making of this post.

I’ve made chicken stock before, but never with this much flavor.  This time, I threw in more carrots, because they were about to go bad, and more cloves of garlic.  I didn’t peel or chop them, I just threw them in.  It was fun.  Also, more thyme.

And this stock turned out so much more flavorful than my last.  Why?  Were the chickens better?  Was the secret just to throw everything in the pot a la Ina, rather than slicing, dicing and browning a la Love and Olive Oil?  Maybe it was my “backyard” thyme?


I have no idea, but I’m glad it made so much.  These 9 cups are just the beginning.  The rest is in the freezer.  Can’t wait to make dinners with this.

Ummm, I didn’t really follow a recipe, I just made this by feel.  I used Ina’s recipe as a guide, but consulted with my main man Mark as well.

*Original post here

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