We are coming to end of this chicken, but can you believe how far we’ve been able to make it stretch?
Today, we’re talking stock (or broth). Chicken stock is truly a wonderful thing to make. Like my homemade veggie stock, it’s made with the scraps that you would otherwise throw away. At the store stock costs about $3 a quart. One chicken carcass (ew) will make me about a half gallon of stock. Not only is it cost effective, it tastes wonderful – far better than what you could buy, you know exactly what is in it, and costs far less.

Here’s how to make it:
Take your chicken carcass and put it in your largest stock-pot (see why it’s called that now?).
Fill pot with cold water.
Add a generous splash of white or apple cider vinegar. This will help to break down the bones and add more minerals to your stock. Let set for about a half an hour, then add chunks of celery, carrot, onion and garlic. No need to peel anything (even the onion and garlic); just give it a good scrub and a rough chop before dropping it in all the pot.

Turn on burner to high and bring to a good rolling boil, then reduce heat to simmer. Simmer for anywhere from 12 to 36 hours, adding more water as necessary. When you see foam forming on the top, skim it off with a spoon and discard.

In the last hour or two of cooking, feel free to throw in some herbs, if desired: parsley and thyme are my favorites.
Warning: Your house will smell wonderful. Make sure you have something good planned for dinner.
After you have simmered your stock for the desired amount of time, remove from heat and allow to cool. This will make it easier to handle.
Strain through a colander. If you prefer a more clear stock, you can line your colander with linen, but I usually don’t bother.
Pick through the bones and separate the meat. Store in fridge or freezer. Discard everything else (even the veggies – there is nothing of value left in the. It’s all in your stock).
There will likely be a layer of fat on the top of your stock. I generally leave it, but if you find that it makes your finished stock too oily, just place the entire bowl in the fridge. The fat will rise to the surface and harden. It can then be picked off and thrown away. (Or used to make chicken gravy.)
I like to put my finished stock in wide mouth quart jars and freeze until needed. Just don’t overfill or they could burst in the freezer. Leave a couple of inches of headroom.
I made soup with our stock for lunch yesterday.
Full disclaimer, this was actually made with turkey stock. The chicken stock wasn’t quite ready, but it smelled so good… I went to the freezer and pulled out some leftover meat and turkey stock I had made after Christmas. While it was thawing, I had Newt cut some kale from the garden. This, I sauteed with celery, carrot, onion and garlic. I added the stock, meat, a handful of pasta (though rice or barley are also good), and salt and pepper.

Lunch was on the table in less time than it would have taken to heat up frozen fish sticks.

If you have never tried cooing a whole chicken before, I hope you are feeling a little more confident about it. None of the dishes I made this week required a whole lot of special skills or equipment, but each one of them tasted great. Go ahead and try it. Don’t be chicken!

Linking with: Making it With Allie, A Crafty Soiree , Works for Me Wednesday and Trendy Treehouse: Create and Share

Tomorrow, we talk stock.

Let’s talk chicken. Sure, we are all familiar with the boneless, skinless variety, but can I be frank?
Those can be a bit, um… boring.
This week, I’m going to help you to break you out of that chicken rut. Let’s start by embracing the whole bird, shall we?
Um… not like that.
Awkward.

Want to feel like a hero in the kitchen? Put this on the dinner table:

Sweet and Spicy Roast Chicken

I made this dish for dinner last night. My family raved over it, and gave me enough praise to fill my little middle-child heart with glee. What they don’t know it this: roast chicken ranks right up there with spaghetti and baked potatoes on the cooking difficulty scale. This is one dish where the outcome far outweighs what you put into it.
Want to make things really easy? Throw some potatoes in the oven to bake while the chicken is roasting. If you round things out with salad, making it will be the most difficult part of the meal.

Tomorrow, I’ll show you what to do with the leftovers, if there are any.

Linked with: Works for Me Wednesday, Create and Share, Whatever Goes Wednesday, Blue Cricket’s Show and Tell Pin It]]> http://franticallysimple.com/2012/01/embrace-your-chicken-part-1oven-roasted-chicken-with-a-sweet-and-spicy-glaze/feed/ 7 http://franticallysimple.com/2012/01/on-my-mind-the-musical/ http://franticallysimple.com/2012/01/on-my-mind-the-musical/#comments Mon, 23 Jan 2012 06:39:43 +0000 Simply Heidi http://franticallysimple.com/?p=3918 Sometimes I like to pretend that my life is a musical.

I often bust out into whatever song I feel is appropriate, much to the embarrassment admiration of my friends and family. Even when I’m not singing out loud, there is almost always a song running in the back of my mind. When I pay attention to it, I find that the words usually relate to whatever I am experiencing at the time.
For example: a couple of months ago, smack in the middle of my personal winter, I spent several days with The Lion King’s The Circle of Life running through my head. I had no idea why, and frankly, I was beginning to get a little annoyed by it. However, when I took the time to pay attention, I realized that the predominate lyrics I was thinking on were: There’s more to see than can ever be seen/More to do than can ever be done,
Lightbulb: I was silently belting out my feelings of anxiety and stress. Realizing that did absolutely nothing to relieve my stress, but at least I understood the soundtrack.

On a happier note (Ha! See what I did there? Song? Note? … Hello?), I’m pleased to report that for the last three days in a row, I have awakened to this song in my head:

Go ahead and listen. You can’t help but love it.

Here are a few things that are making me smile today.

one
The flood water is receding.
Note: It took me three tries to type w-a-t-e-r. My fingers kept wanting to type w-a-l-t-e-r. Walt is not receding. Thinning a bit, yes, but definitely not receding.
Not only is the water level going down, but we have had honest to goodness sunshine in patches over the weekend.
Me, suddenly bursting into song: I’m walkin’ on sunshine, yeah, yeah and don’t it feel good?
This is the kind of thing that people who know me well have to put up with all the time.

two
The slug slime came up off my couch. All I had to do was wait for it to dry, then scrape it off and then seal off and fumigate the entire area with napalm.
Now it’s gone, gone, gone, whoa-oh-oh-oh-whoa…

three
Things are getting done. Hurray!
Our remodeling/repair job feels like it is taking for-ev-er, but progress is being made. For example, we once again have two (count ‘em: one, two!) functioning bathrooms. The hall bath has received a complete makeover, including new tile flooring, new cabinets and sink, granite counter top, and a brand new no overflow toilet.
Haaaallelujah, haaaaallelujah, hallalujah-hallalujah, hall-ayyyy-ay-lu-yah!
We’ve still got some finishing touches to do; I’ll share pictures soon.

three-and-a-half
Remember this?

We found that old window at a garage sale back in September and I had such big plans for it. On Saturday, I batted my eyelashes and sweet talked Walt into finally helping me bring those plans to fruition.
The following horror was our entry when we first moved into our house. If you have small children on your lap, you may wish to cover their eyes.

We have done a fair amount of work there: replacing the front and closet doors, tiling over the ugly vinyl (not pictured) with a pretty matte black granite, replacing and painting the wood trim, and utterly demolishing those terrible prison bars spindles. Still the area didn’t look finished. Without the spindles, we had a hole in the wall that looked to me like a walk up ice-cream counter.
Enter new-old window:

Please note the new curtains too. Love. Them.
Here is another peek at my window:

This afternoon Newt told me: “Mama-
I love that she calls me that…
“Mama, if we sit right here on the couch and look at the front window and the entryway our house looks done. Let’s just not turn around briiiight eyes.”
Agreed. I’m not going to turn around and see my plywood and 70′s vinyl flooring (now with more asbestos!).
…but the view I love the most is on my front porch lookin’ iiiin!

four
Our church has multiple congregations that meet in the same building. Every year we trade meeting times around. Last year, we went to church at 8:30. AM. Twice a month I had early morning meetings. At 7:00. AM. As in, in-the-morning.
Aye-yi-yi, that’s early.
This year, we meet at 12:30. Sunday mornings are slow and relaxed again. We stay in our pjs for awhile, walk the dog together, make breakfast… It’s heavenly.
That’s why I’m eeeasy, easy like Sunday mornin’…

four and three-quarters
Newt made breakfast for us yesterday. I found her a recipe for pumpkin muffins and she went to work. They’re whole-wheat with no refined sugar, using honey instead, and oh-my-yum. The only modification she made (she is my daughter, after all) was adding some pumpkin seeds and walnuts to the batter.
Want some? The recipe is right here.
Why are there so many songs about muffins, and what’s on the other side?
Oh yeah, I also make up my own lyrics. Why not? It’s my show life.

What’s making you happy today? Sing it, Baby.

Linking up with: Not Just a Housewife, Create and Share, Whatever Goes Wednesday, Blue Cricket’s Show and Tell

• Farm-fresh eggs and milk: grass fed animals produce higher omega 3s in their meat, milk and eggs (though store bought products will still make a great-tasting and good for you banana bread).
• Nut lovers rejoice! Walnuts are high in omega 3s.
• Just to take it over the top, there’s 1/4 cup of ground flax for mega-omaega 3 power!

None of that would matter much though if it didn’t taste amazing, right?
Go ahead and eat half the loaf while standing over the kitchen sink. I won’t judge. It’s a health food.

Linking up with Better Mom Mondays ]]> http://franticallysimple.com/2012/01/chocolate-banana-bread/feed/ 3 http://franticallysimple.com/2012/01/bhbc-why-women-need-fat/ http://franticallysimple.com/2012/01/bhbc-why-women-need-fat/#comments Thu, 12 Jan 2012 05:00:00 +0000 Simply Heidi http://franticallysimple.com/?p=3681 Real butter. Meat. Cheese. Pasta. Chocolate Mousse – the real deal made with dark chocolate, egg yolks and cream. Is is possible to enjoy these foods as part of a healthy diet?
Drs. William D. Lessek and Steven J. C. Gaulin, authors of this month’s BlogHer Book Club selection, Why Women Need Fat say that it’s not only possible, but necessary, for women to eat foods like these in order to both help their bodies work they way they are intended to and also achieve and maintain a healthy weight.
Surprised? If so, it’s no wonder. Our society has been bombarded with conflicting ideas about the healthfulness of different kinds of fats since the Eisenhower administration. At that time, it was declared that traditional fats like butter and lard were bad while new, engineered fats, such as those derived from corn were good. America bought into the idea and, as a result has become fatter and fatter.

Lassek and Gaulin assert that the reason that we are heavier now than ever before is an overabundance of omega 6 (like that found in vegetable oils) and far too little omega 3 (flax seed oil, fish, grass fed beef and chicken, nuts, dairy products) in our diets. Omega 6 causes us to gain weight in the belly area, increases the appetite and raises the “set point” of our weight. Omega 3 keeps the appetite down and distributes weight to the hips and thighs while maintaining a smaller waist, giving that hourglass figure.
The book discusses the biological reasons behind just why that shape is attractive (think curvy Jessica Rabbit’s appeal over the slender Olive Oil), how and why women naturally gain some weight as they get older – and why that is not necessarily a bad thing, why traditional foods are best and processed foods are bad, why dieting doesn’t work, and what kind of food choices you can make to bring the omegas into the proper balance.
I really enjoyed this book. It has me looking more closely at the food I eat and feed my family. Many of the changes that I’ve made to our diet over the past couple of years fall right in line with what I read here, which made me pretty happy. However, as a result of this book I am more determined than ever to make sure my daughter gets the best food, while avoiding the worst, now while she is young.
The fact that chocolate mousse falls into that category should make us both happy.
What about you? What’s your take on fats? Do you think butter is a health food? Join the conversation on BlogHer.

Disclosure: This has been a sponsored post by BlogHer Book Club. All text and opinions are my own.

]]> http://franticallysimple.com/2012/01/lasagna-casserole/feed/ 3 http://franticallysimple.com/2012/01/soaked-baked-oatmeal/ http://franticallysimple.com/2012/01/soaked-baked-oatmeal/#comments Tue, 03 Jan 2012 08:00:42 +0000 Simply Heidi http://franticallysimple.com/?p=3727 Remember when I said I was all full of ideas and plans? Yeah, me too.
What’s that old saying? People plan, God laughs? I might as well join him: Ha ha hee ho hum…
Poor Newt has a nasty stomach bug. All plans are on hold.
Yesterday, I spent the day providing ice chips and clear fluids, fluffy pillows and tv. Time and loving care seem to be working and Newt is on the mend.
Tomorrow, if all goes well, I’ll serve her favorite breakfast and we’ll get on with our plans.

]]> http://franticallysimple.com/2012/01/soaked-baked-oatmeal/feed/ 4 http://franticallysimple.com/2011/12/healthy-holiday-finger-food-roasted-red-pepper-and-white-bean-dip/ http://franticallysimple.com/2011/12/healthy-holiday-finger-food-roasted-red-pepper-and-white-bean-dip/#comments Tue, 20 Dec 2011 07:31:55 +0000 Simply Heidi http://franticallysimple.com/?p=3639

Last week, I came across this fun holiday finger-food combination generator in the New York Times.
Just saying that makes me feel all smarty-pants with a dash of pretension. Sometimes I read Newsweek too.
Anyway, back to the NYT article. It suggests that you can create thousands of holiday finger-foods by merely using a base, a spread and a finishing touch. For example: base, toasted baguette; spread, goat cheese; finishing touch, sun-dried tomatoes. Wha-la! Instant appetizer. The article contained the above chart to help generate some ideas.
In the spread category, they do list a white bean mash, but one of my favorite holiday “spreads” takes the humble white bean to a whole ‘nother level. With the flavors of garlic, roasted red bell pepper and fresh basil highlighting the sweet mildness of the beans, it’s sure to be a hit. Not only that, but it’s easy to make and wonderfully versatile. And not only that, but since it is free of sugar and bad fats and packed with protein, this is one holiday indulgence you can feel good about in the morning.
To quote the late, great Charlie Sheen: It’s winning.
I am fully aware that Charlie Sheen is not dead. And also that he is not all that great. I do read the recipe section of the New York Times, after all…

]]> http://franticallysimple.com/2011/12/healthy-holiday-finger-food-roasted-red-pepper-and-white-bean-dip/feed/ 2 http://franticallysimple.com/2011/12/homemade-eggnog-recipe/ http://franticallysimple.com/2011/12/homemade-eggnog-recipe/#comments Tue, 13 Dec 2011 08:00:27 +0000 Simply Heidi http://franticallysimple.com/?p=3586 The other night, I got a holiday hankering for some eggnog. Sadly, I was already in my pajamas.
It was nearly 6pm, after all.
Instead of falling into a noggless funk, I decided to try working a little kitchen magic.
Eureka! Behold my made-at-home-without-ingredients-I-can’t-pronounce-glass-of-goodness:

Since I was already in the kitchen, and feeling festive, I also whipped up some travel mugs of cocoa (with eggnog mixed in) and some salted olive oil popcorn (made in the Whirley Pop sent to me for Christmas a couple of years ago. Best gift ever.)
(Okay, maybe not the best ever… but still pretty great.)
I packed up the treats and we bundled up in slippers and robes. Then we drove over and picked up Grandma for an impromptu pajama-clad drive to see Christmas lights. There is a neighborhood near us that decorates like crazy! Each street has a different theme: stockings, Christmas cards, cartoon characters…
My favorite house was totally dark, no decorations or lights anywhere with the exception of this:

That is totally how I would do it. Minimal effort, maximum impact.
Just like homemade eggnog…

One thought: I’m planning on trying this again, but substituting honey and/or real maple syrup for the sugar. It won’t be a traditional flavor, but I think it will be good. Also planned: putting my ice-cream maker to work on the next batch. Stay tuned.

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