11: The Van Voyager
Connie Scheidemann visits the podcast to chat about her cross-country trek in a sprinter van and share her foolproof chicken stock recipe.
Chicken Stock (see Connie’s recipe below)
FOOLPROOF CHICKEN STOCK
By Connie Scheidemann
8 QT STOCK POT
1 ROTISSERIE CHICKEN (3-4 LBS)
1-2 LG YELLOW ONIONS
1 BUNCH OF CELERY
1 SMALL BAG OF CARROTS
1 SMALL BAG OF SPINACH
1 SMALL BAG OF KALE
1 BUNCH FRESH THYME
1 BUNCH FRESH OREGANO
1 HEAD OF GARLIC
¼ C PEPPERCORNS
Remove skin and bones from chicken, Reserve chicken for soup, chicken salad or any meal.
Wash carrots and celery.
Roughly chop carrots, celery, onion and cut head of garlic in half.
Add all ingredients: chicken bones and skin, veggies, herbs and peppercorns to stock pot. Cover with water and bring to simmer on stove.
Allow to cook 2 hours. If you forget, don’t worry.
Strain broth through colander into large container, discard bones and veggies.
Broth can be salted to taste.
Freeze in 1-2 qt freezer containers up to 6 mos or can in appropriate jars following instructions for pressure canning broth.