Back to Basics 26 - Spicy Broccoli

I'm always looking for sides recipes. I can make grilled chicken breast and I know right away what grains I want to make with it (Quinoa with pine nuts, brown rice, farro with pistachios). Same goes for steak, fish or meatloaf. But I'm at a loss for the veggie side. Well, this recipe has saved many dinners! It's quick, nutritious, delicious and easy. I always have everything in my pantry, including the broccoli which I keep in my freezer. You don't even need to defrost it, just pull out the amount you need and add it to the skillet. Just omit the chicken stock or add a tiny bit.

Chicken Broth VS. Chicken Stock

Have you ever wondered what the difference is between the 2? I have. Many times. I've googled it SO many times. Yet, I still forget. Gettin' old...
Well wonder no more!!

Chicken broth: Made more from the meaty parts. So when you toss in an entire bird along with your usual vegetables and spices, that's broth. I don't ever make this one because I just feel like using a full bird for broth and then throwing it out is a complete waste. Ina Garten has a recipe where she uses 3 roasting birds! That's 3 roasted chickens you just threw away Ina!! I love her but c'mon. I'm not rich.

Chicken Stock: This is when you mostly use bones. It's still chicken stock even if a little bit of the meat and skin are attached. This is my favorite of the 2 because you can make use of leftovers. And who doesn't want to make something new out of things you would throw out anyway? Chicken stock also has a lot richer flavor than chicken broth, due to the gelatin being released by the long hours simmering on the stove. Did I just gross you out? Get over it.

I have a recipe teaching you how to make chicken stock here. There's no ONE way to make it. You can throw in whatever veggies you want, whatever herbs and spices you want but this is a really good, basic recipe.

Back to Basics 10 - Homemade Chicken Stock

I use SO MUCH chicken stock. I throw it in everything from soups and sauces to quinoa and mashed potatoes, so it makes sense for me to make my own. Plus, store-bought stock SUCKS. It just has no flavor! Plus, with homemade you get even more benefits than just better flavor.

This stock couldn't be easier to make. Whenever I roast chicken, I keep the bones in a zip lock bag in the freezer for when I'm ready to use them. Or sometimes, if I'm a party or a dinner and I know the host well, I may or may not ask (aka annoy) them to give me the bones. Then you just gather up some kitchen staples and leave it cooking on the stove, the longer the better. SO EASY! Try to use as many organic ingredients as you can.

Don't worry if you don't have some of these ingredients, the point of stock is to throw in anything that's about to go bad. But please don't throw veggies in that are ALREADY bad. That would not make for a good chicken stock. You can also add any veggies you like! I made this chicken stock during the recent blizzard so I couldn't go out to the grocery store to get some of the missing ingredients. This is all about what you've got at home.
(Recipe for vegetable stock on the bottom)