The past three weeks were a pretty a fantastic blur of friends, family, coffee, wine, cheese, ginger cookies, caramel popcorn, dark chocolate salted caramel tart, roasted jalapeno artichoke dip, lasagna, roast beef, pizza, and… did I mention wine… and coffee?!?
It is now January, however, the holidays are officially over and it is cold in St. Louis. It is no longer the kind of cold that is trimmed with twinkling Christmas lights and warmed with hot cocoa… it is just January cold (and dark, but I will save the dark drama for a post on the February-funk).
In an attempt to not blow my New Year’s resolution(s) on January 1 or 2, I decided to head in the kitchen and tackle the remains of a roasted chicken. I chopped and reserved the remaining meat for the stew and used the bones to make a quick and easy slow cooker stock, in an attempt to maximize our use of food and reduce our waste.
This is a pretty great way to up-cycle a protein and an easy and satisfying stew that will help you wean off your holiday indulgences.