Pumpkin Seeds & Chicken Stock with recipes

What a combination for a blog post title =)

I only like pumpkin seeds when I make them, not from a package.

I took them out of the pumpkin, cleaned them up and soaked them overnight in salt water.

I spread them out on a small cookie sheet I had sprayed with cooking spray.

I added more salt then stirred them on the sheet.

Baked at 325* for 40 minutes, stirring every 10 minutes. Bake until desired crispiness.

My first adventure in Chicken Stock.

We don't eat the dark meat when we get a roasted chicken from Sam's Club

so I left the dark meat on the carcass and made stock.

I cut up Carrots, Celery and Onion, placed them in my pot.

Added the chicken carcass and covered it all with cold water until submerged.

I also added a few Bay Leaves, and some salt and pepper. But you can use whatever you want.

Bring to a boil, then drop to a simmer.

Simmer for 4 hours at minimum, or more if you have time.

Taste it as you go. 

Then drain using a fine mesh strainer and toss the pieces parts.

Here's your finished stock =) 

It looked kinda gelatinous but I was told that's normal...

it wasn't thick as the gelatinousness might suggest. 

I then added this finished stock to a pot, 

added fresh veg and a chicken boullion cube and had chicken soup =)