On Wednesday, I made a huge batch of chicken stock. Well, what to do with all the stock once it is made? I froze five ice trays full of stock...and the remainder is in my refrigerator. Like I mentioned before, I use stock on a daily basis. On Wednesday, I made a quick soup for me with stock and some leftovers that were in the refrigerator. It was pretty tasty, and an interesting combination. Yesterday, I made cabbage and finished steaming the cabbage with stock. Today, it was chicken and rice, and you guessed it...I replaced the water in the rice with stock. The children loved the chicken and rice, and it was so easy!
So, for the short version of chicken and rice...
I browned 1 cubed chicken breast in a medium saucepan with a lid. Added 3/4 of a cup of brown rice and 1 1/2 cups of chicken stock along with 1 clove of garlic that was pressed. Seasoned with salt and pepper, and simmered over low heat about 45 minutes until the rice was tender. That is all folks. That easy, and when homemade stock is used, it has tremendous flavor. I guess I could have added some veggies, but tonight it was just plain.
My chicken has some fat on it, so after the stock cooled and was refrigerated, it had a layer of fat that rose to the top. I just skimmed this off, and now we have healthier stock!
Sorry it has taken me so long to post what I did with chicken stock. It has been a crazy few days around here. Tomorrow is Scott's birthday, so I am sure Pickles and I will make a cake, and dip some strawberries! I will post pictures as soon as we get our creation made!
Until next time, keep adventuring and looking for joy in the small details of life!
Sarah
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