Making the most of things….unexpectedly good days, blogging and stock

I expected to have a mediocre day yesterday.  I had a medical appointment yesterday morning, and I knew I was going to be receiving a painful injection in my knee.  I have a bone spur…yucky I know.  I prepared for this mediocre day, I baked my favorite bread yesterday morning, I went to my medical appointment, I came home. I rested.  I was surprised and honored to receive award from a wonderful blogger I follow. Chica Andaluza <~~~ wonderful blog that you should totally check out BTW.   Tanya is an wonderful lady with a great husband, beautiful garden and really interesting recipes to share.

The award Tanya gave me totally made my day. 🙂 Thanks again Tanya.

After I picked up the kiddos from school we went to Sam’s Wholesale. Why? Rotisserie chicken,  I wanted an easy dinner. I made green beans and potatoes to go with the chicken and we had a nice, easy dinner…with homemade bread.

After dinner I placed the chicken carcass, water, veggies and spices into my slow cooker and it simmered on low all night long, making a wonderful homemade chicken stock/broth that I will separate into 2 cup servings and freeze today.

I like making the most of my leftovers. I use a lot of chicken broth/stock each week, so why not make some of my own with whats left of the chicken? Why not indeed!

Have you wondered what the difference between stock and broth is? Yes?  Food network has you covered then, here’s what they have to say about the difference between broth and stock.

“Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. ”

So, meaty bones must equal stocky broth…stoth or brock…ha!  I love mashing words together.  Don’t let me get started…I can mash words for days…It might be a disorder, I might need professional help! 😉

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Here is my easy chicken stock/broth recipe, the slow cooker makes it simple to make and allowing it to slowly simmer over night gives the broth a deep, rich flavor.

  • 1 chicken carcass
  • veggies (I used 1 bag of baby carrots, 1 cup chopped onion, 3 celery pieces diced, 1 green pepper diced and seeded)
  • garlic (I used 3 TBSP of roasted, sliced garlic)
  • 2 tsp of sea salt
  • 1 TBSP of rosemary
  • 1 TBSP parsley
  • 2 TBSP tarragon (did I mention that I LOVE tarragon? I do, I do, I do love tarragon.)
  • enough water to cover the chicken and veggies

Place the chicken in the slow cooker, cover with veggies, add spices, cover with water and set the slow cooker on low for 6-8 (or more) hours.

Allow to cool before straining. Strain the broth, toss the chicken and veggies (they’ll be mush), and place the broth in small (I use 2 cup sized) containers. They can be frozen for up to one year.  Here is a great resource for ideas on how to freeze broth.

I like the ice cube tray idea, very cute!

From the picture, I’m sure you can see that I got 7 containers of brothy stock from this recipe. I got 14 cups total.  Yes,  I used a 1 cup measuring cup to ladle it into the bowls so I know.

Each container has 2 cups of stocky brothy goodness.

I hope your yesterday was as great as mine turned out to be, and I hope your today is fantastic.


  1. I have started making my own broth within the last year. I was surprised by just how easy it was. Although, now I really know that what I am making is stock 😉 Thanks for the suggestion to make it in the crock pot!

    Hope today is another great day!

    • Thanks Alicia! I thought I was making broth too, I figured if I was unsure…someone else was likely to be unsure as well.
      I hope today is good for you and your family! 🙂

  2. Else

    At 40, I’m new to cooking (read: a decade eating off of catering trucks on film sets). I’m an absolute plebe. But I find myself with an additional challenge of having a range of food intolerances – garlic (!) apples (!) sugar (!) eggs (!!) to name the most severe. Are there any cookbooks or books in general that help with making substitutions? I’m eager to experiment, but find the expense of making flops due to incorrect substitutions daunting…

    I AM looking forward to trying the agave substitution in your oatmeal bread!!

    • Let me look into the book issue. I know there must be substitutes out there. I think I remember reading something (in one of my cookbooks) about an egg substitution.

      The great thing about the stock/broth recipe is, just like chicken soup, you add what you like. The only thing I have ever tossed into stock or broth (or chicken soup) that I won’t add again is cabbage. It gave the soup a funky taste.

    • Here are two websites I found that might help you.

      Food substitutions

  3. Else

    And a HUGE congratulations on the award!!

  4. Hi JamieAnne, I´m so glad your day turned out ok in the end and I hope the knee is doing ok. Thanks too for your kind and lovely words! I´m a stock/broth maker. My niece called if “broff” as a child and the name has stuck in my family! Chicken “broff” is the best known cure for all ills as far as I am concerned – colds, hangovers, aches and pains or just feeling in need of a big “broffy” hug while sitting on the sofa in your pjs, wrapped in a duvet and watching old movies!!

    • I love it!! Broff, excellent!!
      I’m still a bit achey today, it takes a few days for my body and the cortisone to agree to happily co-mingle. Friday is the last day of school for my kiddos. Summer is upon us. I’m just glad I’ve got a little time to rest and (hopefully) a knee that won’t pain me all summer. We have a boat, and fun summer plans. I want to be able to enjoy them.
      I’m all cuddled up in my bed, watching tv and looking at grocery circulars. I need to shop, if I can manage it, today. I’ve got a hankering for eggplant.

  5. Congrats. Well deserved. And she does have such an amazing garden! I love making stock and it really saves money so many ways. You can buy bone in. You don’t waste veggie scraps and you don’t have to buy the store-bought. It’s so easy to do too. Great post!

    • Thanks Greg. I agree, less money, less waste. Do you freeze your veggie scraps to keep them until you have enough to make stock?

  6. Nothing is more homey than homemade chicken stock! It makes every recipe that uses chicken broth so much better! I love the idea of doing it overnight in the crock pot except that the wonderful smell might keep me awake! I know how you feel about tarragon. I’m that way with thyme. I LOVE it and use it in my chicken broth along with a little sage and lots of fresh parsley. Blessings!

    • Happy Wednesday Kate! I’d have the same issue with the wonderful smell keeping me awake if not for the fact that my kitchen and master bedroom are on opposite sides of my home. Just enough space in-between to allow me to not smell what’s slow cooking.

  7. I never thought to do this in the crock pot! Thanks! I do stick chicken bones in a zip lock and keep them in the freezer until I am ready to make stick, but the crock pot will be a GREAT time saver!

    • Thanks Andrea. I am always looking for new ways to use my slow cooker. 🙂 if I find any good ones I always try to share.

      • Well, keep an eye out I have a great crock pot find coming up! 😀

      • Woot!

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