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Chicken stock
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A picture of Chicken stock.

Chicken stock

SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
Benton, Kentucky

I save and freeze all the spare parts of the chickens I cook. Prior to the holiday season I make a huge pot of stock to use for dressings, soups, and vegetables.

I save and freeze all the spare parts of the chickens I cook. Prior to the holiday season I make a huge pot of stock to use for dressings, soups, and vegetables.

Read more

Chicken stock

SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
Benton, Kentucky

I save and freeze all the spare parts of the chickens I cook. Prior to the holiday season I make a huge pot of stock to use for dressings, soups, and vegetables.

I save and freeze all the spare parts of the chickens I cook. Prior to the holiday season I make a huge pot of stock to use for dressings, soups, and vegetables.

Read more
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Ingredients

  1. About 5 lbs of chicken
  2. 3onions
  3. 3carrots
  4. 4 stalkscelery
  5. I head of garlic cut in half
  6. 1 tablespoonsalt
  7. to tastePepper, garlic powder, onion powder
  8. 4chicken bullion cubes
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Steps

  1. 1

    In a very large stock pot place chicken in bottom.

  2. 2

    Cut onions into quarters, break carrots into 3-4 pieces, cut celery into 3-4 pieces, and cut a garlic bunch in half. Drop every thing in with chicken. Don’t worry about skins. The stock will be strained.

  3. 3

    Cover it all with water. Add salt and seasonings and 4 bullion cubes. Bring to a boil then lower heat and simmer for 3 to 4 hours.

  4. 4

    Strain and let cool down before bagging the stock or putting it into freezer containers. When you pull it out, the fat will have risen to the top and you take that off.

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SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
on November 04, 2018 18:32
Benton, Kentucky
I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!
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