Only 6 bottles left so it’s time to make more chicken stock. Our original was just the juices left over after roasting a chicken with a couple of onions and a carrot thrown in for flavor, then frozen in baggies…we have evolved.
Now we start by deboning six chicken breast halves, leaving some meat on for the stock. We take the boneless meat and cut it in large pieces for our buttermilk marinated fried chicken (recipe to follow).
Next we take the breast bones and put them with some carrots, onions, turnips and dried oregano, boil until cooked. Once everything is cooked we take the rest of the meat off the bones, take out some of the carrot and turnip from the stock, mix that with some cubed potato and salt and pepper. That gives us a lovely chicken soup, 2nd meal from the same effort.
Then the stock and vegetables are pureed, poured hot into pint jars and pressure cooked for 20 minutes. Cooking with a pressure cooker was scary at first, like cooking with a bomb, really. We blew the first safety gasket and now never leave it unattended. Lesson learned. Let the jars cool in the cooker then it’s off to the cold room with them. We did this with beef stock(the side effect of making meat pies) and just add noodles for a quick and easy lunch. It should work just as well with the chicken, giving us a 3rd meal from the same effort, loving it.
Our cooker holds 7 pints so the left over goes into ice cube trays to be added to rice or anything needing a flavor boost. Easy trick for all kinds of things we make; pizza sauce, soy sauce substitute,beef stock…anything you might use in small quantities but takes a bit of effort to make.
It makes for a good afternoon and evening of cooking but with so much to show for you can’t help but smile.