Easy Chicken Stock

Making chicken stock is fool-proof. Dump a bunch of ingredients in a pot and let it simmer for hours, while you take care of other important things. Instead of throwing away the chicken carcass/bones, it gets used for flavoring a bunch of future dishes. Everyone has carrots, celery and onion on hand - so this is a pantry cleaner. You can also save the shavings from carrots, leaves from celery and other odds and ends as part of flavoring this stock. Re-purposed food!


If you want to removed any excess fat, once the chicken stock has cooled, place in the refrigerator for about a day. The next day, any fat should float to the surface. Just use a slotted spoon to scoop the fat solids. 


Storing the stock in the fridge in glass jars makes for an easy flavor enhancer to simple dishes such as rice or soups. Use it as you would water, but reduce the amount of salt you may use in the dish. You can also freeze the stock and use it as needed. You can store it in freezer safe containers or an ice cube tray (for instant portion control). I like to freeze at least 1 ice cube tray with stock. It makes for a quick flavor boost to any entree. 

Easy Chicken Stock

Cook Time: at least 4 hours
Prep Time: < 5 minutes
Serves: Makes about 8 cups of stock


Ingredients:

• 8 cups of cold water
• 1 chicken carcass
• 2 large carrots, cut into large chunks
• 3 stalks of celery, cut into large chunks
• 1 large onion, quartered
• 2 garlic cloves, smashed
• 5 sprigs of fresh thyme
• 3 fresh bay leaves
• 1 tsp of dried coriander seeds
• 1 tsp of sea salt
• 1/2 tsp of pepper
• extra salt and pepper, to taste

In a large stock pot, add all of the ingredients over low heat. Cover and let simmer for at least 4 hours. Stir on occasion. 


Once the stock is done - using a colander, drain the stock from the pot into a large glass jar or bowl. Allow the stock to cool. Keep in the fridge for up to a week or freeze for use later. 

Guacamole

I've been looking forward to having guacamole for 3 days now! I've just been waiting for my avocados to ripen. Luckily I had them in a brown paper bag to make sure they ripened quick. I was turned on to guacamole when I used to live in San Diego. I had seen it before, but never really understood what the big fuss was about. That was until I tried freshly made guacamole. Not that pre-made gooey stuff you find in the deli section at the grocery store. Nice and chunky with a little spice. Since then, I make guacamole whenever the craving hits or I've got a couple extra avocados on hand. 

Super easy recipe, requires no cooking and can last 3 days in the fridge (if it lasts that long). Can be served with practically anything. Chips, cut up veggies, or as a topping on most dishes. I'm going to be eating mine with some flax crackers. Enjoy!

Guacamole

Cook Time: 0 mins
Prep Time: < 10 mins
Serves: Makes about 2 cups


Ingredients:

• 2 large ripe avocados 
• 1/3 cup minced red onion (about 1/2 an onion)
• 3 Tbsp minced fresh cilantro
• 1 jalapeno, minced (with or without seeds)
• 1 garlic clove, minced
• 1 tsp of cumin
• juice of 1 small lime
• salt and pepper to taste
• cayenne pepper to taste (optional)

Mash the avocado to desired consistency. Add the rest of the ingredients, combine well. Taste the mixture and add salt and pepper to taste. 


Serve immediately or place in the refrigerator, covered (to prevent browning). 


Nutritional Info per 2 Tbsp of Guacamole (if it makes 2 cups):
Calories: 80 ; Fat: 7g ; Carbohydrate: 6g ; Fiber: 3.5g ; Sugar: 1g : Protein: 1g