Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner to dish myself up a bowl! I cooked it on the stove, but it can definitely be cooked in a crockpot after the initial browning of the meat.
I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.
1.5 cups white onions, diced
3/4 cup each carrots and celery, diced
1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)
Wondering what to do with the carcass of the rotisserie chicken from last nights dinner? Got in the fridge, with a little meat clinging to the bones? Here is an easy recipe that makes delish stock and a great bowl of soup!
No rotisserie chicken? You can use your thanksgiving leftovers! Just save the bones and make sure they have SOME meat on them!
2 tablespoons butter, or olive oil, your choice
Two onions peeled and chopped
Four cloves of garlic peeled and chopped
Five stocks of celery cleaned and chopped
2 cups carrots chopped
4 bay leaves
One chicken carcass with at least 2 cups of meat still on the bone (chicken needs to be cooked, they were rotisserie chicken is perfect for this.)
10 cups of water
salt and pepper
In a large sauce pan or skillet melt butter or poor oil. Add all chopped vegetables except garlic.
Sauté on low for approximately 20 minutes stirring occasionally.
Once onions are translucent, add garlic and cook until garlic is fragrant, about 10 minutes.
Pork cooked veggies into slow cooker, top with chicken carcass, Bailey’s, salt and pepper, and water.
Place lid on slow cooker, and cook on low for 10 to 12 hours.
Turn slow cooker off, and allow to cool to room temperature.
Strain solids off, using a colander or assistive. Discard the solids, leaving behind rich, fragrant, delicious, homemade chicken stock.
Stock will need to be seasoned, most likely with additional salt and pepper, and any other spices you would like. I like additional spices like Rosemary, and basil.
To turn into delicious homemade chicken soup, add 1 to 2 cups additional chopped cooked chicken (or turkey) meat, any veggies you would like, and 1 cup uncooked noodles.
Cook on low to medium for 20 minutes to half hour, or until pasta is cooked to your liking. This makes approximately 8 cups of broth, and approximately 6 to 8 servings of soup.
This is a total time saver! I do this twice a month. It really saves time when it’s time to cook dinner. And on those days when you are just going going going, it’s nice to know that you’ve got something easy and tasty waiting for you!
It’s so easy, All you need is a crockpot, a food scale, and two forks!
3 lbs of chicken, whatever is on sale (I used chicken breasts- bone-in with skin)
1 c. broth or water
Seasoning to taste- I use a little dehydrated onion ( I like this one from Penzey’s), a little garlic powder, and a little pepper.
Cook in the crockpot on low 6-8 hours. Allow to cool.
Shred it with a fork (removing bones and skin).
Grab ziploc bags (I like the snack size ones), our Digital Kitchen Scale, and a glass bowl. I use a measuring cup to scoop the meat (and juices) into the glass bowl, but I am measuring by weight. The measuring cup is just my scooping tool of choice.
Place the glass bowl on the scale, then turn the scale on- I only want to weight the food, not the glass bowl.
After I weigh the chicken (into 4 ounce portions), I pour it into a snack size ziploc bag, seal it (and squeeze out the air), and put them in the freezer.
Then when it’s time to make quesadillas, chef salad, or pretty much any time we want chicken (Hubs like to top his frozen entrees, like this one with a little bit of chicken for added protein), just grab a bag and defrost it in the microwave!
Frequently, I’ll get a larger Ziploc bag and measure out 2 cups- this is just enough for a casserole. Just defrost, mix in the other ingredients and cook!
I also like to make and portion out ground turkey cooked with black beans and fajita blend frozen veggies flavored with Taco Seasoning. It’s great on salads, quesadillas, or in chicken broth for a quick tortilla soup!