Today for easter, my wife and I had Cornish hens in little chicky sauce. I don’t know what the “correct” name for it is, but that is what my wife, and hence I, call it. All I know is that it tastes really good.
Anyways, I’ve wanted to try making chicken stock since about the time I learned how it is made while browsing the internet. Since I had a small pile of bones on the cutting board and was feeling a bit adventurous today, I decided to try to make chicken stock. In the worst case, the bones would end up where they would have if I didn’t grab them: the trash.
Anyways, it seems to have worked out well. The bones and trimmings simmered for some time between one and two hours and I don’t have a more exact number because I wasn’t paying attention to the time, but the coloring of the stock. After that, I filtered the stock thru a clean dish cloth I found in the kitchen into a jar. I didn’t get a lot of stock, but for something that was going to go into the trash, it turned out pretty good.