For dinner on Saturday night we had a most scrumptious roast chicken, and so yesterday I decided to make some chicken stock from the leftover carcass, and two others that had been stashed in the freezer for just such a day. With all three carcasses, and some lovely sweet veggies and herbs crammed into a huge pot, they were left to simmer for a couple of hours.....
Mmmmmm......gently bubbling away and filling the house with the most deliciously, deep, savoury aroma......just gotta get that scentovision working.......
A couple of hours later, the bones, veggies and herbs had given up all their glorious goodness, so I sieved the juices through muslin to produce a golden, sweet smelling, savoury liquor just waiting to be turned into something else equally delicious......
A quick browse through my tempting collection of cookery books and the perfect recipe was found in Hugh Fearnley-Whittingstall's River Cottage everyday which uses up leftover chicken, as well as needing some of that gloriously golden broth.......Chicken with couscous, honey and cinnamon.......ingredients at the ready.....
And dinner ready to serve........
Mmmmmmm was it delicious......and so very quick to put together as I already had the shredded roast chicken, and that freshly made golden broth.
But I still had plenty of stock left over and after a busy afternoon after school today, it was the perfect ingredient to pull out of the fridge with the last remaining morsels of shredded roast chicken, warmed through with some fresh herbs from the garden and thinly sliced spring onions for freshness, lemon juice for just a touch of tartness, grated carrot for some vibrancy, and lengths of angel's hair spaghetti (capelli d'angelo).....because the Angels ♥ it.....and because chicken noodle soup wouldn't be chicken noodle soup without the noodles.....although technically speaking spaghetti isn't noodles......but the Angels wouldn't hear of using noodles over angel's hair! Some freshly baked bread made earlier in the day which greeted the Angels, upon their return from school, with another temptingly wonderful aroma......no I didn't, strictly speaking, make it myself....the bread machine did....but I still like to think of it as homemade .....just perfect for dunking large, rustic chunks.......and a quick, easy, and scrumptious dinner was on the table in no time........
I ♥ making homemade chicken stock......the enticingly, aromatic aromas that fill the entire house all afternoon, giving out the promise of a yummy scrummy meal in the making.....the feeling of cosy, cuddly warmth.....and of a home filled with nostalgia and ♥. And it makes me feel very virtuous when I make chicken stock.....I've already fed the family with a delicious meal of roast chicken.....then I squirrel away the leftover carcasses in the freezer until I have enough......then the making of the stock......the storing.....well freezing.....away the stock for a rainy day......and then the making of some equally yummy meal at some later date from the frozen stock. Three meals from Saturday's chicken, and more stock for later......what could be more thrifty and virtuous than that?
Bon appétit!
-xx-
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