Friday, February 26, 2010

Stock.


The last incarnation of the chicken was, of course, stock.

Laura and I have a stock bucket on the bottom shelf of our freezer. We throw onion skins, about-to-go-bad celery and carrots, and leftover fresh herbs we know we'll never use right in, almost like a compost. When the chicken carcass comes, we're always ready.

I hope that making stock becomes almost routine in our house, as stock is expensive. If you're looking for further instruction on making stock, I've already posted about it here.

The question then, of course, became, "What to do with the stock?" Stock freezes great, so we managed to hold off about a week before breaking out the larger of the two containers. I went for an old favorite, the Orzo and Spinach Soup with Chicken Meatballs. I posted about it when it was still weather inappropriate. With all the snow we've been having, I think it might be just the right time. If you use the homemade stock, chances are your stock won't be as salty as one from a store. Be sure to season well.

And there you have it--four meals (Roast, Enchiladas, Salad and Soup) from one bird.

As a side note, I want to point out that this is my 100th post. What started out as a conversation between Alex and myself has grown to include seminarians, friends, family and (as revealed this morning) a former teacher. While it has never been my goal to have more than three or four people actually read this, I want to thank those of you who keep me cooking and baking, and on occasion, talking about Jesus.

1 comment:

Amanda B. said...

Sweetie, is the recipe for the pictured orzo soup the same as the alphabet soup you linked us to? Looks yummy. I'm going to start a "stock bucket" in my freezer too- great suggestion!