Have you looked at the sodium in canned soups, broths and socks lately? You might as well suck on a salt lick to get less sodium. While I do enjoy a good canned soup from time to time, my aging heart and a health scare made me stake stock (no pun intended) on my salt intake. Also, I am one not to try and waste food if I can help it. If I know I'm making a different soup that has fresh veggies and such in it (and I have the time) I'll make a pot of stock and freeze it for later use. Tonight was no different.
While preparing to make a pot of soup (recipe to follow) I knew I'd be using some fresh carrots, celery, onions, etc, along with a rotisserie chicken that I'd be pulling the meat off of. These are the perfect ingredients to make stock. This is super simple, and easily frozen. Let's Cook!
The Tools
Medium to Large Stock Pot (depending on the amount of scraps you have)
Strainer
Large Bowl to Catch Strained Stock
The Ingredients
Bones from Rotisserie Chicken- Meat Removed
Tops and Ends of 2-3 Celery Stalk Bunches
Tops and Ends of 2-3 Carrots
1 Small Yellow Onion-Whole
1 Bay Leaf
Water
Salt & Pepper
Let's Cook!
Place bones, vegetables, and bay leaf in pot.
Add enough water to just cover the bones.
Add pinch of salt and pepper to taste.
Bring to boil.
Once boiling, reduce heat to medium/medium-low and cook for about an hour.
Remove from heat and strain liquid into large bowl. Let cool and freeze or use in other stoups/ recipes.
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