Domesticated Sundays

Chicken Stock

Stock not Broth

  1. First thought that comes to mind: What’s the different between stock and broth?
  2. Great for: Deglazing pans
  3. Inspiration: My leftover chicken bones from the leg quarters. Rotisserie chicken bones work great for this too!
  4. Tips & Tricks: Freeze small portions in ice trays and use it to deglaze pan sauces
  5. Pairs well with: Everything

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Leftover Chicken Bones

Green Onions





  1. Combine all ingredients in a pot. Fill with cold water.
  2. Bring to a boil and reduce the heat so it is at a simmer.
  3. Simmer for an hour uncovered.
  4. You can add any leftover vegetables you may have in the fridge.
This entry was published on January 4, 2015 at 8:22 am. It’s filed under Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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