18 degrees out there! I almost wimped out this morning but decided to brave the cold. It actually wasn’t so bad — cold for sure, but only 2 mph winds which was a relief. And there’s your Nashville morning run weather report I headed down to the park for a peaceful little jog! The lake was so still today — like a mirror.I needed to get home quickly to tend to a frittata (as one does) and I think the cold temps made me want to run fast. Not sure how or why I decided to keep this pace ?! I’m usually more of an 8-minute girl but today I was feeling fast.On the opposite side of the spectrum: let’s talk about SLOW. Slow cooking.
minutes per mile grocery rant #5985934: The other day I was buying boxed chicken stock at the store and as I watched the two boxes of what is basically water slowly make their way to the register on the conveyor belt and ring up for $4.50 I just couldn’t handle it anymore. I decided that I can’t live my life blowing money on store-bought chicken stock and that I NEED to make my own.The problem is that I work full-time, workout almost every day, write this silly blog, and have to dedicate 45 minutes per day to The Goodwife. When would I have time to slave over a pot of homemade stock?
And then I thought: Slow cooker to the rescue!!!! And yes I use that many exclamation points in my brain when I think about my slow cooker. I bought a whole bird and put it in the slow cooker on Monday before I left for work — about 7:30 a.m. To unpack the slow cooker, unwrap the bird, and toss in half of an old onion took five minutes total.
When I got home at 6:30 p.m., my chicken was fully cooked and had released a ton of liquid! It took about ten minutes to take all the meat off the bones — it was so tender it basically fell right off.Next, I added water (about 7 cups) to the chicken liquid in the slow cooker and put the slow cooker on HIGH for ~90 minutes while we ate dinner and watched that very necessary episode of The Goodwife. I also discovered a few extra veggie odds and ends at this point (carrots and bell pepper tops) so I tossed them into the stock, too.
Next, we put a strainer on top of a big pot and poured the stock into it to remove all of the bones and bits. This was probably the messiest, most time-consuming part of the process: pouring and storing the stock + cleaning dishes took another 15 minutes or so.But: Now I have 10 cups’ worth of essentially **free** chicken stock into the freezer. Bam! Done. For my true grocery geeks, here’s a cost comparison of homemade vs. store-bought stock. Even if you intentionally buy your veggies for the sole purpose of making stock (which typically wouldn’t be the case — most people use leftover/old/end bits of the veggies), you’d still save money, according to the research.
Aren’t you glad you read this post.
- Chicken stock: make your own or buy it at the store?
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