After quite the hiatus, Home to Homestead is back in action! While my urban farming mission has never taken a pause, sharing it with you here did. But recently the team at my day job launched a brand new show called “Minnesota Live” (9 am central! KSTP TV!) and asked me to contribute by sharing what I’m growing, preserving, fermenting, cooking, eating.

I said “sure!” and decided that this would be the perfect landing place for you to check out the videos if you missed them on television and find the recipes and resources I share on the show. So…here we go!

Last week — I shared how I use every bit of a roasted chicken by making broth out of the leftover bits of meat and bones and adding aromatics and seasoning. This is more of a method than a recipe.

 

Homemade Chicken Stock

Put the following in the insert of your slow cooker:
chicken bones (bonus if you add some feet)
celery
carrot
onion
garlic
peppercorns
bay leaves
fresh or dried herbs (sage, thyme, rosemary, parsley)
mineral salt

Cover with filtered water
Set slow cooker to low – let go for 24 hours
Pull out solids and strain through a fine sieve

Store in containers or jars. If freezing, leave at least an inch of headroom before topping with a lid to allow for expansion. Use in soup, as a replacement for water in grain recipes, drink alone and more!