Homemade Chicken Stock & The Sunday Sads - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

making chicken stock

On occasion, I have been known to come down with a case of the Sunday Sads. It has a way of creeping up on me sometime around mid-morning, when I suddenly realize that the weekend is on its way to a close and real life must start again on Monday. It’s a nasty condition, causing me to become stricken with angst and woe throughout the day. It has been known to ruin an entire day of rest for me, and I have had just about enough of that.

What is the remedy for the Sunday Sads? I’d love to know your methods. Mine include misty morning walks, brunch dates with good friends (and their dogs), watching Pride & Prejudice over and over again, and getting creative in the kitchen. I find that turning off the computer, turning up the music, and using my hands is the best medicine in life. This is easier said than done during the week, but on Sunday…Sunday presents the perfect opportunity for such a deed.

Making your own chicken stock is quite a fulfilling task. I feel like, when all the meats been had, and just the bones are left, the most sacred way you could honor your chicken is by boiling its bones with some fresh vegetables for your next great meal. Take that, Sunday!

mason jars of homemade stock


Leftover bones from a roast chicken

4 carrots, chopped roughly

5 celery stocks, chopped roughly

1 red onion, chopped roughly

1/2 cup fresh parsley

approx. 6 cups of water

Place your chicken bones in a stockpot, and fill with water until bones are covered. Add in carrots, celery, onion, and parsley. Bring to a boil, cover and let simmer for 4 hours.  Let cool for 20 mins before straining out all the solids. You can store your stock in a jar in your refrigerator for up to 2 weeks, or freeze for later use.

cooking up homemade stock

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