Good Morning (afternoon/evening) my friends! I hope we all had a great week and weekend. To kick off the new week on the positive, this is the Workout of the Week from GoodAttitudeFood.com. This is the Chicken Stock Workout!
In the Post…
Coming up in the post, The Food, will be my recipe for chicken stock. The post will include an all new Pics of the Week video. Aaand, a new workout for the week!
The Food – Chicken Stock
Chicken stock is great for cooking any number of foods! While it is easy to get at any local store, making homemade stock is sooooo much better. Plus you are in control of the salt and other ingredients when you make it at home instead of buying from a store. Chicken stock is easy to make, and with an Instant Pot, it’s pretty quick too!
Ingredients
- Three chicken drumstick
- 2 yellow onions
- 2 carrots
- 3 stalks of celery
- 1 lemon
- herbs and spices – I used black peppercorns, fennel seeds, a few cloves, mint, caraway seeds, a bay leaf, and a few other random ingredients in the cupboard. I put these in a cheesecloth bag while cooking.
- an ear of ginger – skin on, not pealed or grated, just chank a bit in there and then pull it out later.
- garlic – lots of it!!
- 1 beer – optional – I like to use a citrusy IPA
- salt to preference
- a little chicken bouillon – 1 to 2 teaspoons of the powdered stuff.
How to Cook It
- Prep the veggies. Wash and chop.
- Turn on Instant Pot to sautee normal for 30 minutes. When hot, add oil to the pot. When the oil is hot, add the veggies. Add about 2 teaspoons of salt. Stir occasionally and make sure the pot doesn’t get too hot. I usually switch between normal and low sautee settings during the 30 minutes.
- With about 10 minutes left, I dump in a beer – this step is optional. Add the chicken drumsticks. Add herbs and spices. Then I add water to just under the max PC cooking line. *Adding the water with a bit of time left on the sautee will help it get up to temp faster when switching over to pressure cooking.
- Pressure cook on the normal setting for 90 minutes.
- RELEASE the pressure safely after the 90 minutes is up. ALWAYS be careful when using a pressure cooker. One can SERIOUSLY burn themselves with this tool if not properly vented.
- Strain the stock and store. You can freeze some for use later. One could store some in the fridge but should use it within one week if not freezing.
- I also boiled a few noodles and made some soup with that stuff for a meal and not to just waste the meat and veggies that were strained from the stock.
This stock is rich, citrusy, garlicy, and delicious! It goes great in tons of different cooking applications, or you can just stick some in a coffee mug, microwave it, and sip it. Add some noodles and egg for another great quick option.
The Workout
Mon, Weds, Friday
- 20 Turkish Get-ups, each side
- 20 squats (with my 25KG RDX Fitness bag)
- 20-second flat planks
- 20-second side plank, each side
- 20 regular pushups
- Warrior Flow – BREATH and move through warrior poses, each side. 5 minutes with right leg in front. 5 minutes left leg in front.
Tues, Thurs
Rucking around Normandale Lake!
Pics of the Week
Make it a Great Week
There you have it, my friends! Thank you so much for reading! I hope everyone makes it an awesome week! Until next time, be the hero or heroine in your story!