1 6-oz can of tomato paste
1/4 c water
2 tbsp apple cider vinegar
2 cloves garlic, minced
1 tbsp brown sugar
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp chili powder, or to taste
Stir all ingredients together in a saucepan and bring to a boil over medium high heat. Reduce the heat and simmer until the mixture has reduced by about half, 15-20 minutes.
Refrigerate in an airtight container for up to a week.
This can be easily transformed to turkey stock by using a turkey instead of a chicken.
Ingredients:
A Chicken Carcass (any kind will do, even those rotisserie ones you get from the grocery)
Poultry scraps (there is usually a decent amount left on the chicken bones unless you really get them clean)
2 tablespoons salt
2 large carrots
2 celery stalks
2 peeled onions
Herbs – fresh parsley, bay, tyme or sage wrapped in cheesecloth.
Chop up what is left of the carcass and scraps and put into the large pot. Fill the pot with water, having two inches above the chicken, add the salt and bring to a simmer. Skim off the gross scum stuff until no more rises.
Add the vegetables and herbs, and bring again to a simmer. Simmer uncovered 3-4 hours, skimming off fat and scum as needed. Add water when needed, always making sure the ingredients are covered.
To keep the stock clear never bring to a boil, and don’t cover the pot. You can stop cooking at any time and continue later, but don’t cover it if it is still warm, it can make the stock nasty.
When you think you have gotten all the flavor out of the ingredients, strain the liquid into a large bowl or another pot. Let it cool, uncovered, then chill.
When the stock is chilled, skim off any surface fat. If it is watery, slowly simmer it down to concentrate the flavor. Season to taste, and the stock is ready to use as you would canned or bullion stock!
For easy storage, pour the stock into ice cube trays or a muffin tin and freeze. When frozen, pop from the tray, or for the muffin tin, set it into hot water just long enough to loosen the stock, and pop them out of the muffin cups. Store in plastic zip top freezer bags until you need to use them!
With a name like this, I have to put this party punch on my to-make list. This recipe is from the awesomely hilarious book Pad Parties. With this amount of punch, with the alcohol content, your party will definitely be hopping.
Two 750-ml bottles of tequila
One 350-ml bottle of Triple Sec
12 oz sweet-and-sour mix, or 1 can limeade concentrate
12 oz fresh lime juice
6 oz cranberry juice
6 oz grenadine
Mix together in a really big bowl. Serve with an ice bucket to the side or ice ring so that it doesn’t get watered down, (because what else is worse at a party then watered down liquor?)
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