hillstrubl
Founding Member
After a grocery store Rotisserie chicken, I always make stock with ALL the older veggies in your fridge (and some fresh basil from the garden). I also always use leeks and a lemon or 2 in stock.
after 6 hours of simmering, pour through a sieve and refrigerate.
The next day I added all the leftover chicken, a chopped kohlrabi, a chopped turnip, chopped carrots/celery/white onion, prob too many cloves of garlic, heavy pinches of oregano, sage, thyme and a few sprigs of fresh rosemary, a heaping tablespoon of turmeric, a few glugs of olive oil, several heavy pinches of salt and both white and black pepper, and a cup of barley. Simmered for 3+ hours. Epic (if if the color could be improved a bit).
after 6 hours of simmering, pour through a sieve and refrigerate.
The next day I added all the leftover chicken, a chopped kohlrabi, a chopped turnip, chopped carrots/celery/white onion, prob too many cloves of garlic, heavy pinches of oregano, sage, thyme and a few sprigs of fresh rosemary, a heaping tablespoon of turmeric, a few glugs of olive oil, several heavy pinches of salt and both white and black pepper, and a cup of barley. Simmered for 3+ hours. Epic (if if the color could be improved a bit).