Making Free Chicken Stock & Bone Broth

Because I make most of our meals from scratch, I probably go through a lot more chicken/turkey/pork stock than most people. But because I do a lot of cooking, I also have all of the ingredients to make my own stock. And the best part is? It's free!

There are lots of good reasons to make your own stock or, as new trendy healthy cooking proponents call it, bone broth. The traditional distinction between broth and stock is that broth is made with meat and stock is made with bones. Those lines are blurring, but using bones to make your stock is the best way to get all of the minerals, gelatin, calcium, and other goodies out of them.

To make good stock, you need to start with bones. I use the bones left over from carving a chicken or turkey, or even steak and roast bones left over. Don't get grossed out- you're going to be boiling it! If I don't have time to make stock right away, I toss the bones in the freezer for later.

For the vegetables that give stock its rich flavors, I use all the ends of veggies I cut up for other uses. So, for example, every time I cut up an onion, I save the top and bottom in my veggie bag in the freezer. The same goes with celery bottoms, carrot ends, parsley stems, garlic tips, and other fresh vegetable detritus. When I have enough veggies and some bones, I make a batch of stock.

Start by pulling out your largest stock pot or dutch oven. A chicken carcass can make 16-20 cups of stock. Put the carcass in the pot and cover with about 6 quarts of water. Add a quart bag full of your veggie scraps along with some salt and pepper to taste. You can keep the pepper in whole corns because you'll be straining it later. Also keep the skins on the onions as they will impart a deeper color to the bone broth. Add a quarter cup of white vinegar to the pot to help pull the calcium out of the bones.

Bring the stock to boiling, then reduce to a simmer for a minimum of four hours. If the water level recedes, top it back up, but not within the last hour of simmering. Taste the stock as you go and add more salt or pepper as needed. Let the stock cool down then strain it through a pasta strainer into a large bowl. Package into 2 or 4 cup containers (or quart Mason jars), label, and freeze. Be sure to leave at least one inch of headroom in the containers as frozen liquids expand.

Use your stock as you would any commercial stock. I use mine as the base for soups, as the liquid to cook rice in, or even as a nice hot drink before bed. Enjoy!

MYO Cadbury Easter Creme Eggs

When my kids were smaller, I loved to make a homemade version of Cadbury's famous Easter Creme Eggs. Definitely not considered "healthy" food, it was a nice treat for them, and I knew exactly what was in them. While my original recipe has been lost between transfers from computer to computer, this recipe is very close. Click the link below for the recipe. Enjoy!

Has the famous Cadbury Creme Egg recipe finally been cracked? There's only one way to finally find out! One delicious, delicious way.

If you'd like to try the recipe for yourself, you'll need a little corn syrup, a little butter, some confectioner's sugar, a teaspoon of vanilla, a dash of salt, a few chocolate chips and, for the yolk, a little yellow food coloring. Get started now and be an old hand by Easter. 

Piggy Biscuits

This is a fun and easy project for kids to do on a rainy afternoon. You could use refrigerated dough, but it's so easy and less expensive to make your own. My daughter and her best friend made these recently and they were yummy!


You'll need 3 sizes of biscuit cutters or drinking glasses: small, medium, and large (roughly 1", 2", and 3" in diameter). Take a batch of regular bread dough and roll it out to approximately a quarter inch thickness. Be sure to use flour underneath so that it doesn't stick to the board.

Cut large circles out of about 2/3rds of the dough by flouring the cutter and twisting into the dough. Once you count how many circles you have, cut half as many small circles and a quarter as many medium circles. So, for example, if you made 18 large circles (the body), you would cut 9 small circles (the nose) and 5 medium circles (the ears). Cut the medium circles into quarters.

Place 1 tablespoon of tomato sauce and 1 tablespoon of shredded Italian blend cheese in the center of half of the large circles. You can change up the ingredients for the filling but keep it to about 2 tablespoons in total. Dip your finger in water and paint the edge of each circle to moisten. Place the other large circles on top and press down the edges to seal.

Beat an egg in a small bowl. Use the egg as glue to attach the other pieces. The small circles (the nose) should be brushed with the egg and applied about 2/3rds down in each pig. Make 2 vertical slits in the nose to look like nostrils. Attach the ears at the top of the large circles with the points facing inward. To finish off the piggies, use black peppercorns for eyes and press into the dough gently.

Place on a baking sheet. With a pastry brush, brush egg over top of each pig. Bake at 350 degrees for about 20 minutes or until browned.

Irish Colcannon

As we get closer to St. Patrick's Day, I love making Irish comfort foods, and colcannon is one of my favorites!

Irish Colcannon

Colcannon has been a staple in Ireland for hundreds of years. It incorporates Ireland’s basic crops- potatoes, onions, and cabbage or kale. Today, Colcannon is considered a comfort food in Ireland, appearing on both the most humble dining room tables to upscale restaurants across the country.

In Ireland, Colcannon is a traditional Halloween dish, marking the ancient Celtic holiday of Samhain (pronounced sow een). Samhain is traditionally a meatless day and colcannon is hearty and filling without containing beef or pork (although either can be added).

A time-honored tradition in Ireland is to include trinkets in the Colcannon: a sixpence, a gold ring, a thimble and a button. Finding one of the trinkets sealed the finder’s fortune for the upcoming year. The sixpence meant impending wealth, the gold ring meant marriage, the thimble meant spinsterhood for women and the button meant bachelorhood for the men.

The name colcannon comes from the Celtic cal caenn fhionn which means white-headed cabbage. Oddly, the traditional green in Colcannon is kale, a member of the cabbage family, but it is now often made with heading cabbage. 

While colcannon is most often eaten in Ireland in the fall when kale and cabbage are in season, it has become a favorite Irish dish for St. Patrick’s Day celebrations around the world.

Traditional Irish Colcannon

8 large thin-skinned potatoes

4 cups finely-chopped cabbage or kale

3 scallions (green onions), chopped finely

½ cup milk

1 stick (1/4 pound) butter

Salt and pepper to taste

Parsley (optional)

Scrub and steam the potatoes in their jackets for 30 minutes or until tender throughout.

While steaming the potatoes, add cabbage or kale to a medium sized saucepot with an inch of hot water in the bottom. Heat cabbage or kale to boiling and simmer for 5 minutes.

Drain the cabbage or kale into a strainer then set back in saucepot. Add 2 tablespoons of butter to cabbage and stir until melted.

Peel the potatoes while still hot and cut into pieces into a large stock pot. Mash the potatoes with a potato masher until the consistency is even.

Mix cabbage or kale into the potatoes as well as the three chopped scallions and the rest of the butter. 

Add the milk a little at a time until the mixture is creamy and consistent. Add salt and pepper to taste. When serving on plates, make a small well in the center of the colcannon and deposit 1 tablespoon of butter. Allow to melt.