My photo for today – my daughters school bags and lunch boxes gathered in the hall, ready for school.
The lighter mornings are on their way. For the first time in a long time it was not totally dark in the kitchen when I came downstairs this morning at 6.50. Looking forward to more!
I recently commented on Tara’s blog Giggles-n-Gulps that I made stock after roasting a chicken. Having been requested for details, I promised to share it on my blog.
Nothing fancy or complicated, but it makes delicious stock for soup.
WARNING – vegetarians may wish to look away NOW!
1. Purchase a chicken (Note Tara – already tied up)
3. Feed family
4. Remove as much cooked chicken as possible.
5. Put the rest – all the bones, skin and yuckky bits in a large saucepan
6. Add available vegetables, roughly cut into large chunks – I usually use celery, leeks, an onion and a few carrots.
7. Cover with water, bring to the boil and simmer for about an hour.
8. Strain the liquid into another saucepan and discard the bones, veg etc.
9. When it cools you can skim off any fat from the top.
Next Wednesday I will post my recipe for homemade chicken and vegetable soup using the homemade stock.