Chicken Stock Secrets

Homemade Chicken Stock is hands down the best tasting broth around...and it’s actually quite easy to make.  When I buy chicken, I usually buy chicken breasts with skin on and bones in.  Not only is it cheaper, it will save you money and you'll have healthier and tastier meals.

Every time I roast a whole chicken or a tray of chicken breasts, I save all the bones and seasonings that are left after taking off the meat.  I toss it all into a gallon ziplock bag, date and label it “for chicken stock” and throw it in the freezer.  Then, when I need chicken stock for a recipe, I know that I’ll have what I need to make great chicken stock.

The secret to great broth?  Rosemary and Sage.  These two plants are my most used herbs in my garden.

Basic Chicken Stock:
leftover chicken parts (bones and skin)
1 onion
garlic cloves...about 5???
about 4 carrots
about 4 celery stalks
about 1 Tablespoon salt
1 teaspoon pepper or peppercorns
a sprig each of rosemary and sage (come over and I'll share!)

Wash and roughly chop the vegetables.  No need to dice or slice.  I don’t even peel the carrots. Put the chicken and all the ingredients in a stock pot and cover with water.  Bring to a boil and then simmer for about 4 hours...while you do all those other things that you have to get done!  Strain through a colander and put in the refrigerator overnight so you can skim off the fat before you use it.  I like to use it within a few days of making it.

Tonight, I made “the best chicken noodle soup ever, Mom!”  It was good.  The secret is in the broth...wink wink.

January Plantings

I was buying lettuce at the grocery store yesterday and my 9 year old son says, “Can’t we just make lettuce?”  Huh, I thought...make lettuce?  “What do you mean?”  “You know, can’t we just plant some seeds and grow it?”  Yes. Yes, we can.

So today, on a cold day in January, "we" planted lettuce, kale, and beet seeds.  I also pulled some weeds while they dug holes looking for worms.  It was nice to get the rest of one side of my garden planted.  The ground was still soggy from all our rainy weather but by the end of our gardening session together, we began "making" our lettuce.  You know it's a good day when your shoes are full of mud and you're growing food for your family.  It was a good day.

Special Occasion Stuffed Shells or Manicotti

For some reason ever since my Grandfather passed away, we have strayed from our normal Italian Feasts for special occasions.  However, from this year forward, Christmas dinner will always be Italian.  Always.  Christmas Eve can be anything anyone requests, but Christmas dinner must be Italian.

Isn't he so handsome?!
Grandpa Ciaccia, WWII

My red headed, blue eyed, Irish Grandmother married a Southern Italian. When they were newlyweds and young parents they lived right next door to his parents in Brooklyn, NY. It was my Grandfather’s Mother who taught my Grandmother to cook.

Great Grandma and Grandpa Ciaccia...aren't they just so cute?!

Ruth Ciaccia and baby Nancy in 1946, Brooklyn, NY

Grandma called me about a week before Christmas to see what she could bring for Christmas dinner.  She always does that.  So, we decided on a menu.  Italian Feast.  Grandma (87), eagerly made the meatballs and the eggplant parmesan.  I made the stuffed shells, bread and salad (easy).  I like to make Italian food for Christmas because it’s something you can make on Christmas Eve morning and then, after you wake up from an afternoon nap on Christmas Day, you can pop it in the oven, set the table and voila...you’ve got yourself a tasty meal!

My basil is still hanging on (just barely) in my December garden.  Fresh garlic...well, we used all of last season’s crop, so I had to buy garlic.  In Southern California we can have an herb garden that is available all year round...in fact, I have two herb gardens...one in my backyard and one in the front yard.  It’s a treat to take a clipping of oregano or rosemary to use for our meals.  It’s easy to add to an herb gardens all year round.  Just plant what you will use and use it!

Oregano and Basil

Basic cheese filling for one box of jumbo shells or manicotti
In a bowl mix together:

• Ricotta 15 ounces 
• Mozzerella: about 2 cups, shredded
• Saute: one diced onion (add a pinch of salt), and fresh minced garlic at the last minute
• Oregano and basil (fresh tastes best, but dried will work in a pinch)
• Thawed chopped spinach - drained (just sneak it in and don’t tell your kids... “they’re just spices...”)
• 1egg
• Traditionally, you’re supposed to add a pinch of nutmeg...try it and see if you like it.
• Optional:  sneak in some shredded zucchini

I forgot the spinach this time around...too much to do at Christmas time!

Cook the shells till they are almost “done”...al dente.  They will finish cooking when they are baked.  Stuff the shells (about 1 tablespoon of cheese mixture per shell) and arrange them in a baking dish.  Cover with some good sauce and bake (covered with foil) till hot and bubbly (375 for about 45 minutes).  Let it sit for 15-20 minutes (covered) before serving.  Serve with freshly grated parmesan cheese.

Christmas Dinner

Happy (late) Birthday Grandpa!  I miss your wit, your jokes, your love of family.  You made the party...always.  I miss you so much!

Grandma and Grandpa Ciaccia, 1999