All winter it has yet to snow. And now we are covered in a thick, powdery blanket of it. But does that mean nursing school has been cancelled? Certainly not. We’re like the postal service’s creed: Neither snow, nor rain, nor heat, nor gloom of night stays these nurses from the swift completion of their appointed rounds. We will trek through blizzard conditions. We will slide across translucent ice. We will freeze our woman parts off as the bitter cold air cuts through our scrubs. And all in the name of patient care.
So what does this mean exactly? It means I am sitting here contemplating my morning at 0500 tomorrow. It means I am debating the proficiency of my car’s heater. Why have I yet to buy any gloves? And where on Earth is my ice scraper! Blissful morning I can tell.
So what am I doing at 0800 on this normal day instead of hiding beneath my over-sized comforter and dreaming of warmer weather? Well I am bound and determined to have a hot meal for lunch tomorrow. Peanut Butter and Jelly sandwiches or a tray from the cafeteria just does not cut it on winter days such as these! So here I am, making chicken stock at eight in the morning. I haven’t the faintest idea what recipe I will use this stock for….But mind you, it will be warm and delicious!
Now off to study! Or maybe to plan a recipe? Or maybe clean the house? Ahem…Happy Tuesday everyone!
- 1 whole chicken, raw
- 3-4 celery sticks, quartered with leaves on
- 2-3 carrots, peeled and quartered
- 2 red onions, halved
- 1 tablespoon, black peppercorns
- 3-4 bay leaves
- Remove bag of gizzards from chicken and rinse.
- Place chicken in pot with remaining ingredients
- Bring to boil and then lower to a simmer
- Skim foam off the top of the stock every 15 minutes for the first hour and then twice every hour after that. Add hot water to keep the chicken and vegetables submerged.
- Simmer, uncovered for 6-8 hours.
- Strain contents through a mesh, discarding the vegetables and keeping the chicken for later use.
- Cool chicken stock before placing in fridge, and then refrigerate over night with a lid. Then scrap the chicken fat off of the top of the stock.