Get Stocky

I know all about being busy and burning the candle at both ends. I have to be Mary Fucking Sunshine at 7 am, after pulling an all-nighter for midterms. That's what 12 cups of coffee are for, and maybe a shot of Bailey's. (Just kidding, of course!)  However, quality and socially responsible foods are high on my priority list. With my tight budget, I have to get really creative to accomplish this.

Two ways of getting the most out of your feminist dollars comes from one simple meal: roasted chicken. (I can hear the vegetarians cringing and clicking off the page now.) Before you get your panties in a twist, the vast majority of my meat comes from a local, slow-food, free range farm.

Roasting your chickens, free range or not, is the single best way to get the best value from your bird. After you have carved off every succulent morsel of meat, you have a the best treasure of deliciousness left before you, in the bones and fatty bits. Don't give me any of that grossed out business. If you're going to eat meat, don't be squeamish and don't waste what's edible... or the GOP wins.

Dump the bones and whatever bits of skin, fat, cartilage, and juices are left over into a crockpot.

 

Then add whatever vegetables and herbs you have on hand. I usually add onion, some garlic, carrots, some celery tops (aka that leafy shit you usually toss out), kale or beat green spines (the tough parts of your greens that you probably didn't know were edible), parsley and sage from my herb garden (dried is fine too), and a healthy dash of sea salt and pepper.



Cover the whole thing with water, it's usually between 12 and 16 cups of water.



Then you turn your crockpot to low and forget about it for anywhere between 12 to 24 hours. I personally prefer 24 hours. The stock is richer and almost condensed tasting.

When you've deemed it ready to come out, you'll need the following paraphernalia:

- Quart sized canning jars and lids (sanitized)
- Large bowl or pitcher
- Canning funnel
- Mesh strainer
- Ladle

  

Strain everything out over a bigger bowl with a pitcher lip, then pour the liquid into my jars. You can also strain it into your jars, by using a canning funnel under your strainer.



You have two choices for storing your stock: the fridge or the freezer.

For the fridge: Fill your jars a quarter inch from the top, wipe the rims, and screw on the lids. Allow to cool on the counter, then stick in the fridge. Use within 30 days.



For the freezer: Fill your jars 3/4 full. DO NOT fill them up any more than this or they will explode stock all over your freezer. Then screw on the lids, allow to cool completely on the counter, and place in the freezer. Always make sure your jars are freezer safe.

There you have it. Now you have no excuse for buying chicken stock from companies that torture chickens and load you up with chemicals. You have also saved yourself a bunch of money and effectively stuck it to the man.

This method can and should be done with all of your leftover bones, whether turkey, beef, ham, duck, or fish heads (yes, fish heads... It's delicious, so don't knock it until you try it.)

Chicken soup, made with this stock, is good for the feminist soul.