How to Make Homemade Chicken Stock

This recipe makes about 6 quarts. I doubled the recipe.

Ingredients:
2 whole chicken  carcasses and the drippings from the cooked chicken
1 onion halved
3 carrots cut into large chunks
3 celery stalks
4 sprigs fresh parsley
2 bay leaves
1 tablespoon fresh black pepper
2 teaspoons salt
10 -12  cups water

Directions:

Cut the onion in half, cut the carrots and the celery into quarters

Place carcasses and the drippings  into a large pot and add vegetables, fresh herbs, bay leaves, pepper and salt. Cover with water.

Cover pot and bring to a boil over high heat. 

Once boiling, reduce heat to simmer partially covered for 3-4 hours

Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.

When cool place in  quart freezer containers and refrigerate 4 days or freeze.

Dried Tomatoes

Ingredients:

Devo Basil Olive oil

½ tsp.-  Sea salt

12-15 - Roma tomatoes cut in quarters

1 tbsp. - Dried basil

Instructions :

Quarter the tomatoes. Not necessary to remove the seeds. 

Cover the bottom of a casserole dish with olive oil and arrange tomatoes cut-side up.  

Sprinkle with coarse sea salt and dried Basil.

Place the tomatoes in a pre-heated 200 degree F oven for 4 - 6 hours. Times and temperature may vary based on your oven. Tomatoes should  be  dried  but not crispy.

Place the dried tomatoes in a storage freezer bag and  put them in the freezer. Soak dried tomatoes in olive oil  or water to rehydrate. 

I plan on using them for Tomato Pesto and on Homemade Pizza`s

*  My  Basil Olive Oil came from the Devo Olive oil co. in Branson, Mo. 

http://devooliveoil.com/