Good morning everyone and Happy Friday! This long week is almost over. Nothing is better than waking up to the smell of fresh brewed coffee. In my case, it’s fresh brewed espresso from my Nespresso machine. I made a caramel cappuccino this morning and it’s delicious!
So I woke up early for some odd reason this morning and decided I wanted soup this weekend. It was foggy and a bit chillier than usual this morning here in San Diego. I know the forecast says it’s going to be warm this weekend but I needed an excuse to use the leftovers I have in the fridge to make room for more groceries.
My boyfriend and I love the roasted whole chicken from Costco and we get it quite often. He likes it because it’s lean protein for his training diet and I love it because it tastes yummy and super inexpensive. But as the saying goes “waste not want not” … so I told him to save his bones for me after he’s finished. Now I have a whole chicken carcass. I would usually simmer this broth on the stove for a few hours but today is going to be a busy one so I’m pulling out my crock pot. I have quite a few engagements after work so this will be a quick prep so I can rush off to run errands before work.
For this morning’s chicken stock preparation, I used the leftover chicken bones, half a leftover onion (with the skins), two stalks of celery (cut into thirds), a handful of baby carrots (leftover from the football veggie platter I made), two bay leaves (dried), 2 tbsp of salt (sea salt preferrably), and filled it with water (filtered water) until everything is covered (approximately 2.5 quarts or 5 pints). Oh and most importantly, frozen leftover shrimp shells. Yes, shrimp SHELLS … not the whole shrimp. Note: This is stock for an Asian dish preparation. If you are making stock for chicken noodle soup, leave out the shrimp shells. Or leave them in. Should be good either way.
Since I will be at work all day for a full eight hours, I set the slow cooker on the lowest setting (mine is at 8 hours but 6 hours is fine as well if that’s your lowest). And that’s it! I will be back after work to check on it and add in more seasonings. Ideally I want this to simmer for at least 12-18 hours for the rich stock flavor.
What are you making with this stock you ask? You just have to wait and see. But I will tell you … it’s Vietnamese, delicious, and easy.
Stay tuned and enjoy the rest of your Friday!