waste not want not
waste not want not
I havent posted anything for a while so here i start again.
Recently i have been roasting (or buying) a whole chicken (or Turkey over Christmas).
I have been keeping all the bones, etc in the fridge after as i have scoffing away.
Whack em all in a big pan add enough water to cover all the bits, add thyme, rosemary, parsley (most herbs are cool from the garden), cut an onion in half, bash up a garlic clove (if you like garlic) throw in any root veggies ya like and bring to boil, add salt and pepper to taste.
Low simmer for a couple of hours (no time limit really), the longer you reduce it the more concentrated it gets, lift off any foam that is at surface every so often.
Strain into a storage container and let it cool.
Once cold, "fat" will have risen to the top and you can take this off or keep depending on diet else if you leave it on, it acts as an anti-bacterial agent and lets you keep this stock for upto 2 weeks.
You can lift the stock off but then its best to freeze.
Much around with the herbs see which you like best. I try and keep it simple which means i have a useable stock for almost any stew/gravy/ even a curry. It just adds a lovely "depth" to the dish.
Recently i have been roasting (or buying) a whole chicken (or Turkey over Christmas).
I have been keeping all the bones, etc in the fridge after as i have scoffing away.
Whack em all in a big pan add enough water to cover all the bits, add thyme, rosemary, parsley (most herbs are cool from the garden), cut an onion in half, bash up a garlic clove (if you like garlic) throw in any root veggies ya like and bring to boil, add salt and pepper to taste.
Low simmer for a couple of hours (no time limit really), the longer you reduce it the more concentrated it gets, lift off any foam that is at surface every so often.
Strain into a storage container and let it cool.
Once cold, "fat" will have risen to the top and you can take this off or keep depending on diet else if you leave it on, it acts as an anti-bacterial agent and lets you keep this stock for upto 2 weeks.
You can lift the stock off but then its best to freeze.
Much around with the herbs see which you like best. I try and keep it simple which means i have a useable stock for almost any stew/gravy/ even a curry. It just adds a lovely "depth" to the dish.
stock
I place 1 cup serves of the stock zip lock bags in a plastic container to stop any leak and stack them in the container til frozen..they then take up little room and perfect size for usage.
Nuv
Because i am
Because i am