Chicken and Vegetable Broth Makings
Ever bought canned/packaged chicken/vegetable broth?
As far as I'm concerned it's a waste of money.
Every time I peel a carrot or an onion, cut off the ends of my celery, parsley or dill or trim my cabbage, kale or mushrooms, I save these usually discarded pieces and store them in a large plastic tub in my freezer. I fill it as I go, keeping it in the freezer until it's full. Once it is, I make my own vegetable broth (cook it for a while to extract all the flavors), cool it off, pour it in smaller plastic containers and keep them in the freezer until I need them to make a soup or a sauce.
The same goes for chicken. These giblets found inside a chicken are usually not enough to make a broth. Depending on what I'm doing with the bird, if I have the back and wings I'd make the broth right away. When I am roasting the whole bird, for instance, what do I do with the left-over giblets? I put them in a separate plastic container and store them in the freezer, filling it up as I have more giblets. Once the container is full, I do the same thing as with my veggies - make a broth, pour it in smaller containers and store them in freezer until I need them for my soups or sauces.
Not that this is a particularly fascinating recipe. Just a reminder that we can throw away less and use more.
As far as I'm concerned it's a waste of money.
Every time I peel a carrot or an onion, cut off the ends of my celery, parsley or dill or trim my cabbage, kale or mushrooms, I save these usually discarded pieces and store them in a large plastic tub in my freezer. I fill it as I go, keeping it in the freezer until it's full. Once it is, I make my own vegetable broth (cook it for a while to extract all the flavors), cool it off, pour it in smaller plastic containers and keep them in the freezer until I need them to make a soup or a sauce.
The same goes for chicken. These giblets found inside a chicken are usually not enough to make a broth. Depending on what I'm doing with the bird, if I have the back and wings I'd make the broth right away. When I am roasting the whole bird, for instance, what do I do with the left-over giblets? I put them in a separate plastic container and store them in the freezer, filling it up as I have more giblets. Once the container is full, I do the same thing as with my veggies - make a broth, pour it in smaller containers and store them in freezer until I need them for my soups or sauces.
Not that this is a particularly fascinating recipe. Just a reminder that we can throw away less and use more.