{"id":2215,"date":"2012-08-15T19:15:54","date_gmt":"2012-08-16T00:15:54","guid":{"rendered":"http:\/\/missalaneyus.com\/?p=2215"},"modified":"2014-08-03T15:21:21","modified_gmt":"2014-08-03T20:21:21","slug":"the-basics-chicken-stock","status":"publish","type":"post","link":"http:\/\/www.missalaneyus.com\/wordpress4\/2012\/08\/the-basics-chicken-stock\/","title":{"rendered":"The Basics: Chicken Stock"},"content":{"rendered":"

When it comes to my cooking experience, I have an odd array of skills. There are recipes I’ve tried that are pretty complex and unusual for the home cook, and then, there are a\u00a0slew of basic skills\/recipes that I’ve never tried to make. For some reason, these basics often intimidate me. To get myself to conquer some of these irrational fears, I’ve decided to take on a cooking project each month that is something familiar or simple.<\/p>\n

Last week, I participated in a cooking swap with some friends. Each of us made enough freezer friendly portions for 16 meals. Then, we gave 4 servings to each of the other three participants. It’s a pretty cool way to stock your freezer with some quick, homemade meals. For my dish, I decided to make a summer soup with beans, fresh produce and chicken (I’ll be sharing\u00a0that recipe here later), and in turn, took on making chicken stock for the first time. Yes, I’ve never\u00a0made stock.<\/p>\n

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Making chicken stock is one of those things that I was strangely intimidated by. Me, a woman who will spend an entire day cooking, thought it seemed complicated. Now, that I’ve made it I’m a little embarrassed that I ever thought it was so hard. I mean, it’s ridiculously simple, and it tastes a million times better than the boxed stuff.\u00a0You basically throw a bunch of ingredients in a pot with water and let them work together for several hours. That’s it.<\/p>\n

I used this recipe <\/a>from Simply Recipes, and it turned out fantastic. It was really simple, though I do have a few notes of my own.<\/p>\n