Tags
chicken stock, Iced Tea, Pantry, preparation, recipes, Simplify
Part of having an organized & well stocked kitchen here means taking the time to make what we can from scratch. It is cheaper and always tastes better …
Every week I make 6 quarts of chicken stock for soups, sauces, and chicken salad for lunches. The prep time is about 15 minutes and cooks for 2 hours mostly unattended. I freeze the leftover stock in ice cube trays at the end of the week to use when we are not so organized, which happens here too.
Chicken Stock
- 1 quartered chicken (rinsed)
- 3 ribs of celery roughly chopped
- 1 large carrot roughly chopped
- 1 large yellow onion roughly chopped
- Salt & Pepper
- Pinch of Herb de Provence
- 6 quarts (ish) of water
There is also always unsweetened iced tea in our fridge … ALWAYS! I don’t drink soda, and really never keep it in the house, so we have iced tea and an assortment of juices and sugar syrups on hand. I like mango juice in my tea, hubby likes half lemonade half tea and the daughter likes sugar … In case you have never made a large batch of iced tea, bring 1 gallon of water to a rolling boil, remove heat, put in tea bags and steep for about 20 minutes depending on how you like your tea … I like mine with some gusto. It is definitely cheaper than keeping Snapple on hand and so much healthier than that yucky powder we grew up with …
Iced Tea
- 1 gallon of tap water
- 14 tea bags
I have been doing this for a while now and it is part of my routine. The slight, and I mean slight, inconvenience is nothing compared to the money savings …
~ Preparation
