Stock and pesto

I’ve had several chicken carcasses in the freezer for ages, so I decided today was the day for making stock. This included the chicken from our first ill-fated attempt at spit-roasting said bird, which meant that it was a particularly meaty stock. Most of the birds had some sort of seasoning on them, from memory, and there was at least one lemon inside, and I don’t have any carrots or celery as recommended by Nigella. So I just added some parsley and thyme and simmered it all together for something more than three hours. It looks like it’s made a pretty good amount of good-smelling stock, so I’m letting it sit in the fridge for a while – I’ll skim it tomorrow and then freeze it…

Today I also made pesto. Initially I thought I might have invented a New Pesto, but on checking the internet no, of course I haven’t. This pesto was inspired by the delivery of a bunch of snow pea shoots in my fruit and veg box. I checked online and the suggestions were stir-fry (not a fave of my darling) or salad. OR, I thought, pesto! Yum! And this time I will freeze some! So garlic and walnuts and parmesan and snow pea shoots. I had some for lunch with avo on toast; delightful.

One thought on “Stock and pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s