This week is spring break in Texas
(also known as SpRrianNnnNnngggG BreEaaakkKkkk for those still in college). I am not going anywhere exciting this year, so instead I am going to try and have a "crafter's-break" instead; do a craft once a day or so and hopefully document it here. Please chime in if you have any good ideas for quick crafts that I can try!
I see food as craft, so for today's post, I made chicken stock. Luckily, it was very hands off after the initial chopping of the vegetables and putting them in the crockpot, so I had time to make baklava, fix lunch, clean, and do some laundry while I was waiting for the stock to be done.
To make a stock, you need only four simple categories of ingredients: a carcass, vegetables, herbs, and water. There are some traditional ingredients (carrots, onions, celery), but I often use whatever I have on hand (in this case, fennel stalks, asparagus ends, and braising green stems). Each stock turns out tasting a bit differently this way, which I like.
After the stock was finished, I let it cool then poured it into muffin pans and popped them in the freezer for perfectly portioned (2/3 c.) chicken stock popsicles to use in future recipes.