Chicken Broth

Last year I discovered homemade chicken broth.  My hubby had been suggesting it for several years but I just never got around to it.  Silly me.  It is so amazing!  I love it so much that I just had to share.

We live on a strict budget.  One way of stretching the grocery budget is by cooking a whole chicken (crockpot= done) and taking the meat off to be used in several recipes.  All this time I just threw the bones away.  NO!  Save them to make chicken broth.

So easy you’ll kick yourself for not doing it before.

Big pot: chicken bones, several carrots in big chunks, several celery stalks in big chunks, water to cover it all, and some salt, pepper, and thyme.  Let it simmer for several hours.

Strain out the broth so you are left with this to throw away:

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And left with this delicious broth for whatever recipe calls for chicken broth:

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For us there is a secret ingredient 🙂  After you take the chicken out of the crockpot, keep all the juices at the bottom and put it in with your broth as it simmers.  You ever hear “fat adds flavor”? Yum!

Green

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Zucchini, green beans, and cucumbers (or “pickles” as we call them since that is what they will become) … we are seeing alot of green from the garden.  Time to start thinking about canning.

New Kitchen Food

Fun Jar activity:  Make/bake something new in the kitchen.

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Well, sushi wasn’t “new” for us, but we haven’t made it in a long time.  Besides, the girls had been asking for it for a while so we deemed it the right thing to make for this activity.

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Garden Bok Choy

Garden is coming along nicely.  Yay!

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The first to be harvested is the bok choy.

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I love the stuff, but really only in one recipe (if you have a recipe you like, do share).  After years of unsuccessfully trying to recreate this delicious dish from memory I finally found the right recipe online.

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Recipe:

Heat up some oil in a wok.  Add some ginger (I use the ground stuff in a jar).  Wash and chop 5-7 stalks of bok choy.  Chop into 2-3 inch pieces.  Put in the wok and stir it around to coat with the ginger oil.  Add 1/2- 3/4 cup of chicken stock (I usually use the higher end since I have more than 5-7 stalks).   Put the lid on, let it cook for 3 minutes on high heat.  Salt and stir.  Turn off the heat but leave the wok on the burner (with lid on) for 10 more minutes (to soften it up because that’s how I like it).  Easy peasy.

Time to Plant?

Some of the plants were growing really well so I wanted to get them in the ground.  But when?  I wanted to wait until the threat of frost was over, even over night.  It finally seemed like that time had come so we got our planter boxes ready.SONY DSC

I planted only the ones that were doing well.  The little ones I saved to let them get a little stronger.  Good thing I did because we just had severe weather.  As in, this happened to our neighbor:SONY DSC

I asked God to protect our little garden and He did!  Thank you Lord.

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