Thanks to some of you who still frequent this spot, even tho' I have not.......I've got to do better.
Do you use your food, bones, scraps right down to the last little bit? I bet some of you are great at not wasting anything. I'm always trying to improve....
I frequently buy rotisserie chickens when shopping for my meals, but until recently, I threw away the bones/carcass. What a waste! I really love homemade broth/stock for cooking, so now I freeze them until I have enough to make a quart or more. Of course it's very easy, at least, I keep it easy.
Here's all you need to do.
Put all the chicken bones in a pot and fill it up with water just to the top of the bones. I add some onion powder, garlic powder, salt and pepper to taste. Then, bring it to a boil. Next, turn the heat down so the water will simmer. Simmer it for one hour. That's it!!!
Pour the stock through a strainer. Put the stock into a container to freeze for whenever you may need it. The bones from one rotisserie chicken will make about one quart/litre of broth.
Here is the strained stock/broth. It's nice and brown because I throw in the roasted skin of the chicken and any juices that were in the take-home sack.
I don't stop with chicken.....I also make fish broth.
I buy a lot of shrimp...mmmm, yum, I love shrimp.
I cook the shrimp for my dinner quickly in a frying pan with a little seasoned butter and olive oil. As I eat the shrimp, I save all the shells in a freezer bag in the freezer until I have enough for making about 2 cups of stock. You can save as much as you want, it won't matter.
Make the stock the same as above for the chicken. Just add water/wine to the shells plus seasoning, simmer for 45-60 minutes, strain, and freeze.
** If you want a stronger tasting broth, boil away more of the water. Make it taste to your liking.
|I have about 12-15 shrimp shells in 2-3 cups of water when I started.|
|At the finish of 45 minutes, I have about 2 cups of broth.|
I am planning to make a fish stew using the broth to cook pieces of salmon, cod, and more shrimp. It will be great with a big hunk of crusty French bread on an upcoming cold evening.