I’m a big huge fan of making chicken stock at home. It’s the idea of not wasting anything, from keeping vegetable trimmings to freezing chicken parts and pieces that never quite made it into a dish. If I had a bigger freezer I’d probably make a lot more stock because I’d have more room to keep the items (that would normally be discarded) to make stock. Wing tips are something that I always end up with a lot of because I cook a lot of chicken wings. Wing tips are perfect for making slow cooker chicken stock not only because of their size but because they pack a ton of chicken flavor into a small space.
Although the recipe calls for carrots, celery and onion, that doesn’t mean you have to use nice, pretty vegetables. Next time you have the end of a carrot leftover, throw it into a bag or container in the freezer, along with any bits of celery or onion you come across. This recipe isn’t about using perfect looking ingredients, it’s about using up ones you might normally toss into the trash or onto the compost pile.
I don’t add salt to my stock while I’m cooking it. You never know where you might end up using your stock, so you don’t know if you’ll need salt or not. And you sure can’t take it out once you’ve added it!
Slow Cooker Chicken Stock
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 10 cups
- 3 pounds chicken pieces
- 3 carrots halved
- 3 stalks celery halved
- 1 onion quartered
- 2 bay leaves
- 1 clove garlic
- 1 teaspoon black peppercorns
Place all but the water into your slow cooker. Add enough water to fill the cooker to about 1/2" below the top.
Cover and cook on low for 6 hours.
Turn off cooker, remove lid and let cool for 30 minutes. Strain liquid into container for later use.
Ah, fried bologna sandwiches. Now, they aren’t something I eat every day, but when I do make them I do them up right. And that means brushing them with plenty of this hot bologna sauce. The sauce adds a bit of a tang, a bit of a sweetness, and a bit of heat. The perfect combination for a hot-off-the-grill or hot-out-of-the-skillet bologna slices. The beauty of this sauce is that you can really change it up by adding a different BBQ sauce depending on your mood.
I used my smokehouse BBQ sauce when I made this hot bologna sauce. I like the little bit of smokiness that it adds. This sauce is just as crazy good brushed onto grilled hot dogs or smoked sausages.
This sauce is great on my southern bologna burgers.
Hot Bologna Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups
- 1 cup your favorite BBQ sauce
- 1/2 cup prepared mustard
- 3/4 cup chili sauce
- 1/2 cup sugar
- 3 tablespoons your favorite hot sauce
- Kosher salt and freshly ground black pepper to taste
It was salad week here. Every few weeks or so, we have salads every night of the week. It’s a nice fresh change sometimes from a lot of grilled foods but that doesn’t mean that it’s a week of sadness. I mix it up by using a large variety of ingredients. And I always make at least one homemade salad dressing. Like this wonderful Thai sweet chili dressing. The dressing is a wonderful combination of tropical flavors, a little heat and a lot of Asian inspiration.
Your salad doesn’t have to be Asian in nature to enjoy this Thai sweet chili dressing. It’s great no matter what you toss onto the plate.
I’m a huge fan of coconut milk and I was happy to see that this recipe has plenty of it. And fish sauce. Now, fish sauce is one strong smelling sauce. But don’t fear it. It really makes this dressing amazing. If you’re not sure about it, add a little, taste, and add more if you want. I use an expensive, quality fish sauce. I learned early on that you get what you pay for, specially when it comes to fish sauce.
Also try my herby Ranch dressing.
Thai Sweet Chili Dressing
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Servings 12 servings
- 1 cup sweet chili sauce
- 1/2 cup coconut milk
- 1/4 cup fish sauce
- 1/4 cup lime juice 2 limes
- 2 tablespoons creamy peanut butter
- 4 cloves garlic grated
- 1 tablespoon fresh ginger grated
- 2 teaspoons sesame oil
Combine everything in a medium saucepan over medium heat.
Stir until the peanut butter is dissolved.
Remove from heat and let cool before serving.