Chicken Stock

22nd November, 2009 - Posted by Emily - Comments

Rotisserie chickens from the grocery store are a great standby meal for those nights you don’t have time to cook dinner. STOP! Don’t throw the leftovers away! Make your own chicken stock. This was my first time doing this and it was super easy!

First, throw the bones and leftover meat into a pot. Add whatever vegetables and herbs you have in your refrigerator (I used carrots, celery, onion, rosemary, and thyme).

IMG_0876

Cover with water. Add some salt and pepper.

IMG_0878

Cover and simmer over medium low heat for a few hours, until your house smells like Thanksgiving.

IMG_0880

Strain the stock into containers for future use. As you can see in the picture below, you will need to skim the fat off the top. Use the homemade stock instead of the grocery store version!

IMG_0882

Tex-Mex Chicken Chili

26th September, 2009 - Posted by Emily - Comments

Do you use your crock pot much? I rarely use mine. John will sometimes use it to keep chili warm (he makes the best chili!!) but we don’t use it much for meals. I don’t often make recipes more than once because I like to keep trying new ones – but this is one that I thought was worth making a second time! Basically you just throw everything in the crock pot in the morning and then when you get home you have an awesome meal to eat with no prep work!

Chili

Tex-Mex Chicken Chili
Serves 4, adapted from Martha Stewart

1 can black beans, drained and rinsed
1 jar mild or medium salsa
2 tablespoons chopped chilies (from a can, in adobo sauce)
2 tablespoons flour
1 cup chicken stock
1.5 lbs boneless, skinless chicken thighs
1 small red onion, diced
1 red bell pepper, seeded and diced

Stir together the beans, salsa, chilies, flour, and chicken stock in your crock pot. Place chicken on top, season with salt and pepper. Scatter onion and bell pepper on top. Cook on low for 8 hours. (Don’t open the lid or stir) Take out the chicken, and shred (using 2 forks) if desired, then return the chicken to the pot. Serve in bowls, topped with a little sour cream on top and corn muffins on the side. Enjoy this perfect dish for a chilly fall day!