So. I’ve made the Bacon Wrapped Buffalo Jalapeños from PaleOMG a couple times so far. Which is maybe saying something because that recipe is, like, A MONTH OLD on her site. Whatever. They’re delicious. And they give me the perfect excuse to make stock.
I cut the tops off the jalapeños before I stuff ’em, because I screwed it up the first time and it didn’t destroy the recipe. And then it turned into a positive, because now this stock calls for:
- 1 rotisserie chicken carcass. I hate the word carcass.
- The tops and seeds of 11 jalapeños
- The ends of green onions
- 1 additional onion
- Cilantro, or whatever herb is starting to give me the side-eye in the fridge
- 2 Tbsp. black peppercorns
Throw everything in a pot. Just barely cover with water and simmer for an hour. Strain your liquid into containers and chill. Strain off any fat or grease before using. This also freezes super well.
*I also do this basically any time I roast a chicken. Throw whatever random vegetables I have, whatever herbs I have and a couple tablespoons of peppercorns in with the damn carcass, cover with water and just let it chill on the stove for an hour. It’s easy. And it’s delicious. I particularly like it with the jalapeños, though. Went really well with my Turkey Chorizo + Vegetable Soup. I don’t know if the jalapeños I got were extra spicy, but DANG.