@shari.snawbar: هاوڕێیەکی وات هەیە لە ئۆفیس ئەگەر ڕۆژێک نەیەتەوە بێتاقەت بیت ؟ #slemani #sale #office #shari_snawbar #شاری_سنەوبەر

Shari Snawbar

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Wednesday 22 July 2026 17:04:03 GMT

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মানুষের আনন্দ দেখা ছাড়া , আমার কোন ব্যক্তিগত আনন্দ নেই !! #foryou #foryoupage #oneframe

মানুষের আনন্দ দেখা ছাড়া , আমার কোন ব্যক্তিগত আনন্দ নেই !! #foryou #foryoupage #oneframe

Chicken stock (broth) from scratch is one of my favorite things to make after roasting a whole chicken (or buyin a rotisserie). It’s SO delicious and SO easy. 🍗🥣🤤🥕🧅🧂 — Here’s how ⬇️⬇️⬇️ — Homemade Chicken Stock Ingredients • 1 chicken carcass (from 1 roasted or rotisserie chicken… skin, bones, and any drippings) • 1 large onion, quartered (no need to peel) • 2 carrots, cut into large chunks • 2 celery stalks, cut into large chunks • 1 head of garlic, halved crosswise (no need to peel) • 3-5 bay leaves • 2 tsp whole black peppercorns • A few sprigs of fresh parsley or thyme or rosemary or ALL like I do (dried is okay too) • Cold water. Like, enough to cover the carcass by 1–2 inches (about 3–4 quarts) • 1 tsp turmeric ⸻ Instructions 1. Prepare the carcass: Break the chicken carcass into smaller pieces so it fits into your pot. Include skin, bones, any leftover gelatin from the roasting pan, and even cartilage… all that goodness gives body to the stock. 2. Combine ingredients: Add the carcass, vegetables, herbs, peppercorns, and bay leaves to a large stockpot (or slow cooker). Pour in enough cold water to cover everything by about 1–2 inches. 3. Simmer gently: Bring just to a boil, then immediately reduce to a low simmer. Let it simmer uncovered for at least 4 hours, or up to 6–8 hours for a richer flavor. Add water as needed to keep ingredients submerged. Other options: • Slow cooker method: Set to low for 8–12 hours. • Instant Pot method: 90 minutes on high pressure & natural release. 4. Strain: Once the stock is deep golden and smells rich, strain it through a fine mesh sieve into another pot or large bowl. Discard solids. 5. Cool & store: Let it cool slightly, then refrigerate overnight. Once chilled, the fat will rise to the top and solidify… you can scoop it off (for a cleaner stock) or stir some back in for flavor. It’s up to you! ENJOY!!!! ⸻ Storage • Fridge: 4–5 days • Freezer: up to 3 months (freeze in jars or silicone cubes for easy portions) — #chickenstock #chickenbroth #chickenrecipe #homemade #fromscratch

Chicken stock (broth) from scratch is one of my favorite things to make after roasting a whole chicken (or buyin a rotisserie). It’s SO delicious and SO easy. 🍗🥣🤤🥕🧅🧂 — Here’s how ⬇️⬇️⬇️ — Homemade Chicken Stock Ingredients • 1 chicken carcass (from 1 roasted or rotisserie chicken… skin, bones, and any drippings) • 1 large onion, quartered (no need to peel) • 2 carrots, cut into large chunks • 2 celery stalks, cut into large chunks • 1 head of garlic, halved crosswise (no need to peel) • 3-5 bay leaves • 2 tsp whole black peppercorns • A few sprigs of fresh parsley or thyme or rosemary or ALL like I do (dried is okay too) • Cold water. Like, enough to cover the carcass by 1–2 inches (about 3–4 quarts) • 1 tsp turmeric ⸻ Instructions 1. Prepare the carcass: Break the chicken carcass into smaller pieces so it fits into your pot. Include skin, bones, any leftover gelatin from the roasting pan, and even cartilage… all that goodness gives body to the stock. 2. Combine ingredients: Add the carcass, vegetables, herbs, peppercorns, and bay leaves to a large stockpot (or slow cooker). Pour in enough cold water to cover everything by about 1–2 inches. 3. Simmer gently: Bring just to a boil, then immediately reduce to a low simmer. Let it simmer uncovered for at least 4 hours, or up to 6–8 hours for a richer flavor. Add water as needed to keep ingredients submerged. Other options: • Slow cooker method: Set to low for 8–12 hours. • Instant Pot method: 90 minutes on high pressure & natural release. 4. Strain: Once the stock is deep golden and smells rich, strain it through a fine mesh sieve into another pot or large bowl. Discard solids. 5. Cool & store: Let it cool slightly, then refrigerate overnight. Once chilled, the fat will rise to the top and solidify… you can scoop it off (for a cleaner stock) or stir some back in for flavor. It’s up to you! ENJOY!!!! ⸻ Storage • Fridge: 4–5 days • Freezer: up to 3 months (freeze in jars or silicone cubes for easy portions) — #chickenstock #chickenbroth #chickenrecipe #homemade #fromscratch

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