31 Days of Eating: Day 4

(yeah that's apparently chicken stock)

WORK THAT BODY: DIY CHICKEN STOCK

So now that you have devoured some, maybe most, of your Thomas Keller Simple Roast Chicken you had better have saved all then little bones (yes you can take them from people's plates... grow up!) because you are going to need them for your epic house-cozying super cold-defender... chicken noodle soup.

This recipe is so simple that I think I am just going write it out for you:

1. Take all the bones (and what's clinging to them) from a whole chicken or turkey and submerge them in just enough water to cover. Boil.
2. Let boil for about 30 min skimming off any foamy stuff
3. Put in one of each, roughly chopped: carrot, celery, medium onion
4. Also add  a combination bunch of fresh parsley, sage, thyme, and bay leaf all tied together with cooking string.
5. Let this simmer at low-med heat for AT LEAST 3 hours. The more it cooks, the more flavor you are going to get. I left mine in for about 6 hours and it was great! It rose the temp in my house about 5 degrees and smelled amazing.
6. Let cool and strain being sure to get out all the bones.

AAAnd boom. You got yourself some great stock. Throw in the rest of those carrots, onions, and celeries, another bay leaf, some salt and pepper, cooked egg noodles, and the rest of your salvaged chicken meat. Heat that all up and sit back and enjoy a large bowl of home <3.