I am making chicken stock. Something about September does that to me; the air smells different and the desire wells within me to put the stove to work.
Chicken Stock:
A Stock Pot, 3/4 filled with water
Chicken (whatever you have will do) including bones and skin, about 2 lbs
1 tsp Salt
1 tsp Pepper
3 Sprigs of Green Onion
1/4 Lemon
1 Clove Garlic
Cover pot and bring to a slow boil, then reduce to simmering, cook 4-5 hours
When chicken is tender, remove and discard bones and skin; set aside. The chicken can be used for soup, sandwiches, chicken salad, etc.
Strain stock, then return to pot, bring to slow boil, and cook, uncovered, until reduced by half. Cool in refrigerator over night, then remove crust of fat if desired. Store in jars in freezer for later use.
Chicken Salad
Large Bowl
Chop Chicken into coarse chunks
finely chop:
2 Stalks Celery
1 Sprig of Green Onion
any other veggies/seeds/nuts you desire
approx. 3 TBSP Mayonnaise/Sour Cream/Plain Yogurt (enough for it to be moist, but not sticky)
1/4 tsp Black Pepper
1 TBSP Dijon Mustard
Place everything in bowl, mix together, and enjoy on a bed of Lettuce
mmm! Now I'm hungry.
