Homemade Chicken Stock

Make your own chicken stock, to add depth and flavor to your favorite recipes

We are in the throws of winter.  It is blistering cold, the storms are sweeping our country and even if you are not blanketed in snow you still may not be spared from the cold and flu bugs that are flying around.  During this time nothing makes me feel more at home and like I can weather any storm, be in sleet, snow or bugs, than homemade stock.  The wind whips at the windows as the rain pours and the fog rolls in, but on the stove simmers a broth.

Winter or not, stock is a staple every kitchen needs.  You can certainly pop into your grocery and purchase some but once you make it yourself and taste the difference, you’ll never go back to store bought again.  What I love to do is make a large batch and freeze it in small containers of 1-3 cups so that when a recipe calls for broth, there I have it, measured out and ready to throw into a pot to thaw.  Making stock is as easy as one-two-three; fill a pot with water, throw in some bones and vegetables, simmer for two hours, salt and pepper to taste and done.  You can use the tips and unusable bits of carrots, celery and onion as well.  Most of the time I have a bag in the freezer full of these odds and ends that I throw in, so when I have some beef or chicken bones I throw in the bag of ends and “poof”, stock for all!  You can make stock out of any bones, pork, beef, chicken, or make it vegetarian with just vegetables.  The whole goal is to simmer out the nutrients and flavor in your stock ingredients to make a broth rich, full of flavor and dense in nutrition.

Try your finished stock in your favorite soup recipe or my favorite recipe for Homemade Ramen 

Make your own chicken stock, to add depth and flavor to your favorite recipes

Make your own chicken stock, to add depth and flavor to your favorite recipes Make your own chicken stock, to add depth and flavor to your favorite recipes

You will need:

  • 2 carrots
  • 4 stalks of celery
  • 2 onions
  • 4-6 quarts of water or enough o fill the pot
  • Salt and pepper to taste
  • A bundle of herbs, like rosemary, sage and thyme – you can use dried as well.
  • Bones

*I will sometimes throw in a whole chicken carcass after I have roasted it and served for several meals. This week I had two big bone in breasts that I had cooked for previous meals that I threw into my stock.

**Also you don’t need to use fresh veggies you can use odds and ends as well.

How to:

  • Throw all the ingredients into a pot
  • Bring to boil
  • Lower the temperature to a simmer
  • Simmer for two hours
  • Add salt and pepper to taste

Simmer it up!

Marcella rose


Make your own chicken stock, to add depth and flavor to your favorite recipes

Quick Pickled Vegetables

Quick Pickled Vegetables

Thank goodness for my friends. Really and truly, I get so much inspiration for my blog Marcella Rose’s from the fantastic meals and moments I spend with my girlfriends. It’s been hard for me since I moved away from New York and the strong group of fabulous women that I was lucky enough to call my friends.  I have been on the search since arriving in Southern Oregon and recently met yet another amazing woman.  We had dinner at her place a few weeks ago and she made spiced chicken on the bone, seared and then baked on top of cinnamon rice with loads of fresh chopped herbs, a stunning raw beet salad with fresh cracked walnuts, and baby spring greens; it was like heaven. Just what you are craving on these cold winter evenings; all spicy, hearty, and warm, full of root vegetables and baby greens, grown in warm greenhouses through the long winter months. To start, she had laid out some stunning cheeses and some quick pickled carrots. I love setting my table in the summer months with quick-pickled veggies for a fresh crunchy addition to picnics and barbeques alike but had never thought about quick-pickling root veggies in the winter months. It’s genius!

For the full blog and recipe visit My Cooking Spot! 

Quick Pickled Vegetables Quick Pickled Vegetables
Quick Pickled Vegetables
Quick Pickled Vegetables Quick Pickled Vegetables

Happy pickling!

Marcella RoseQuick Pickled Vegetables

The Noodle Bowl; Homemade Ramen {Gluten Free}

The Noodle Bowl; Homemade Ramen {Gluten Free}

I have this memory that I fantasize about constantly.  It starts, like many tales you hear of restaurant dreams.  It starts with this noodle place in London.  You would queue up to order, then sit down at one of these long family tables and wait.  The air was full of ginger and the aromas that come from homemade broth.  You would sit waiting, salivating, anticipating what was to come…the Noodle Bowl.  A bowl brimming with brothy, noodle goodness so fresh and fantastic you felt like you hadn’t lived until that very moment.

I have been dreaming about this noodle shop for years, but I finally ran into fresh rice noodles at Trader Joes.  I don’t know why it never hit me…I could…wait…I couldn’t.  Yes I could!! I could make my own noodle bowl! I could do it!!!  So I bought the noodles, found in the prepared food refrigerated section of Trader Joes and went home to test my culinary skills.  What I ended up with was nothing short of a miracle.  It was… it.  IT was the noodle bowl.  I have now made it 5 times and I could barely wait to share it with my readers.  It’s easy, it’s quick, it’s gluten free; it’s heaven in a bowl.  So let’s just get right to it.

Serves 2

The Noodle Bowl; Homemade Ramen {Gluten Free} The Noodle Bowl; Homemade Ramen {Gluten Free} The Noodle Bowl; Homemade Ramen {Gluten Free}
The Noodle Bowl; Homemade Ramen {Gluten Free}


You will need:

  • 6 cups homemade chicken broth – store bought will do in a pinch
  • 2 Tablespoons grated ginger
  • 1 package rice noodles – the Trader Joes brand comes with two in a package
  • Shredded chicken reserved from your homemade broth or pre cooked
  • Bock Choy – chopped
  • Green onions – Chopped
  • 1 Tablespoon Gluten free Soy Sauce
  • 1 Tablespoon Sesame oil
  • 1 Tablespoon Asian spicy sauce (Sriracha)

The Noodle Bowl; Homemade Ramen {Gluten Free}

How To:

  • Place stock in a pot and add ginger and shredded chicken
  • Bring to a boil
  • While stock is coming to a boil, make sauce
  • Mix equal parts Gluten free Soy Sauce, Sesame oil and hot sauce and mix
  • Once stock has come to a boil add rice noodles and cook as directed on package
  • 1 minute before the noodles finish, add bok choy and green onion
  • Boil one minute more
  • Ladle into bowls dividing evenly (or not J)
  • Spoon in desired amount of sauce and serve.

Happy slurping!

Marcella Rose

The Noodle Bowl; Homemade Ramen {Gluten Free}

Le Negociant – A Classic Aperitif Cocktail

Classic Aperitif Cocktail - Le Negociant

I wanted to share with you one of my favorite cocktails from over the holidays. I love using the time spent with family and friends as an opportunity to try out new concoctions and this holiday season I stumbled upon a winner, the Le Negociant.

There is something quite enjoyable and beautiful about an aperitif. For those of you who aren’t hip to the term, an aperitif is an alcoholic drink served prior to a meal to stimulate the appetite. If you read into cocktail lore the first aperitif came onto the scene in France in 1846 by the French chemist Joseph Dubonnet who created an alcoholic beverage to help people tolerate the bitter taste of malaria-fighting quinine.

Classic Aperitif Cocktail - Le Negociant

One of the most popular quinine beverages produced in France at the turn of the century was called Byrrh. Though Byrrh has never left the shelves of bars in France, it is only recently enjoying popularity here in the states, and I thank my lucky stars it is!  This delicious beverage is a blend of red wine and quinine with added flavors coming from orange peel and coffee. Now you can serve this slightly bitter beverage on ice or to make it more palatable, and delicious, there are many a vintage cocktail you can brew.  Classic Aperitif Cocktail - Le Negociant

Today I am sharing my personal favorite classic Byrrh Cocktail the Le Negociant. It features one of my favorite spirits, St. Germain. This stunning and bright liqueur is still made in an artisanal fashion from elder flowers lovingly gathered in the glorious hillsides of the French Alps that are then bicycled (I know it can’t possibly get any more fabulous now can it?!) to a location where they can be quickly macerated while the bloom is still fresh and the sweet flavor is at its peak brilliance. This creates a liquor that is bright and slightly sweet and perfect for mixing many notable cocktails like the one I am sharing today.

Le Negociant

  • 1 ounce Byrrh
  • 1 ounce St. Germain
  • 1 ounce Rhum Agricole – Rum made from sugar cane
  • The juice from have a lemon
  • Stir with ice and strain into a cocktail glass
  • Garnish with lemon


Classic Aperitif Cocktail - Le Negociant Classic Aperitif Cocktail - Le Negociant Classic Aperitif Cocktail - Le Negociant Classic Aperitif Cocktail - Le Negociant

To your health and your appetite!

Marcella Rose

Classic Aperitif Cocktail - Le Negociant