Roasted Chicken Stock

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

5 Comments

Heather on 4.14.2010

This is sooooo YUMMY! Am freezing the stock as well — reducing it so it will take up less space. Well worth the extra effort to have low sodium alternative to canned and processed with goodness-knows-what stuff from the store. I have in the past made stock but the difference here is the oven roasting of the veggies. Adds a whole new depth of flavor!

mosheep Denise Lamb on 9.28.2009

Elena

I made this today.

I used the leftover bones from a roasted chicken.
There was a little meat left on the bones.

The aroma was so fantastic.

The aroma from the vegetables were also amazing.

I mixed them together and the aroma was even more amazing.

I froze the three quarts of liquid that I got and I can’t
wait until it cools down outside to make a big pot
of chicken soup.

great job.

mosheep

Puppydogs on 9.21.2009

You inspire me!

I can’t believe that I never thought of this!

Do you make a beef broth??

thank you, thank you, thank you!

azxure on 9.21.2009

This sounds delish and looks way easier than the stock recipe I usually use (which calls for two armloads of veggies, two chickens and all day long to make the stuff). Thanks!