GfreeWifeys's gluten-free lasagna is a simple and delicious way to impress your friends and family. Make it basic or jazz it up with veggie or cheese layers
I call it stock! The words broth and stock can be used interchangeably, but call it what you will, soup even. What is the difference you wonder? A stock is made with bones slow simmering which releases the gelatine and provides a stronger flavor. I will try and stick with the term stock since I use a whole chicken and I use it to stock me up with food and meal options.
I enjoy cooking to taste. This means cooking without a recipe most times. I love to look over recipes and adjust them to my taste and what is not only currently in season but on hand too. My go-to pantry essential is homemade chicken stock. At the beginning of each week or on grocery day when I do my food prep, I love to cook up a pot to have on hand for the week ahead. It provides me with chicken for soup, or simply to use in different lunch dishes. The actual stock its self can be used to make a ton of instant soups through the week with whatever leftovers or fresh produce you have on hand. It can be added to any dish to add flavor and make a quick weeknight dinner seem like a luxury slow cooked weekend meal. I started making chicken stock at home years back as most of the store bought soups and broths contain gluten and all those other yummy ingredients no-one can pronounce. I love the fact that it is simple, safe, low sodium, dairy free, gluten free and made with fresh whole food ingredients.
THE BASICS I USE…
- 1 Whole Chicken (occasionally I remove this and x2 or x3 the veggies make a meatless option)
- A few carrots – call it 3 if you must put a measurement on it
- A couple celery stalks – call this 2 ( celery can really over power if you add a lot, i prefer less)
- An onion peeled
- 1-2 Garlic cloves
- Seasonings- I typically add some peppercorn, thyme, bay leaf, and whatever else I am feeling
WHAT I DO…
Roughly chop the veggies into large chunks.
Add everything to the pot and fill with water so everything is covered. Bring it to a boil then turn the heat right down to low and let it simmer. I like to let it go for 3 to 4 hours it gives a richer flavor and darker broth. once the chicken is fall off the bone I remove EVERYTHING pick all the chicken meat and store it in a container for future use. Wait until the broth cools then store in the fridge. When it’s simmering away I don’t bother it with stirring this will create a cloudy broth or stock.
I have used this stock to make so many soups including my roasted curry veggie soup, Italian wedding soup and always use it to cook rice.
Show me how you use your stock #GFWFOOD and tag me on social media.