Archive for May, 2009

Homemade Stock

Monday, May 25th, 2009
Chicken Stock

Here’s a nifty follow-on from the home made stuffing a few weeks back and keeping with value theme. A roast chicken does great between the four of us and maybe some left over for a sandwich or two. However, throwing out the carcass felt like waste to me I looked up how to make stock from the bones. It’s easy: Some roughly chopped veg; some herbs; a lot of seasoning; the remains of last night’s chicken and some water.

I have found a single chicken makes about two pints of decent stock, any more water and it would end up too diluted.

Ingredients (Makes two pints)
1 Chicken carcass, anything left over.
3 Carrots, roughly sliced.
1 Large onion, peeled and sliced.
2 Sticks of celery, sliced.
1 Bouquet Garni (or any bunch of mixed herbs, thyme, sage, oregano etc)
Handful of fresh thyme (if you have it)
Plenty of salt and pepper. I usually add about a tablespoon of salt.
2 pints of boiling water.

Combine all the ingredients in a large pot, add the water so that it covers everything and bring to the boil. Cover and simmer on a very, very, low heat for two hours, just enough to keep it ever so slightly moving. After 20mins or so the chicken should start to come apart, you can use a spoon to break it up so the flavours will mix better. Allow to cool, strain and decant. I measure out pints into freezer bags and freeze it for use in soups, risotto etc.

Perfect Pancakes

Monday, May 18th, 2009
Pat Whelan

OK, so it’s the wrong time of year and Ireland isn’t a real pancake oriented culture but, hey, the internet is global right? I spotted this clever idea over on Lifehacker. Decant your pancake mix into an old squeezy ketchup or mayo bottle and hey presto, easy squeezy pancakes.

This article will remain fresh until Feb 2010.