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[quiggibub]

Money is a little tight. I'm in the mood for tons of roast veggies that get made whenever I roast a large piece of meat. The price of beef is insane at the moment, but I still want the taste of the juices for the veggies. Any alternatives to a good piece of meat? I'm fairly certain my grocery stores don't sell chicken fat.

Comments

[payoffpitch]

How about something like a roasted veggie/steak seasoning rub?

[snopearl69]

How about corned beef? You can buy that canned and it's dirt cheap and yummy!

[dragoon811]

It's been said but - beef stock!!

You might even be able to make it yourself - ask the butcher for bones. :)

I find it cheap and easy to get inexpensive cuts of meat at the grocery store - they will usually cut something for you custom, or you can get a slice or two of bacon for cheap. I tend to keep frozen "stew meat" chunks in the freezer, along with chicken and beef stock.

I do like the idea of pooling resources with friends! :-D

Hope money loosens up soon, I know how tought it is >,<.

[southernmyst]

Can you get beef bones? Look around, and ask the people in the meat departments. They should be dirt cheap. I use them to make stock, and this last batch had perhaps an entire cup of fat come out of the stock, so that could easily be used (with or without the stock) instead of drippings for what you want.

If it's chicken flavor you want, buy a whole chicken, then cut off the legs, breasts, and wings for use elsewhere. Break a couple of bones, and plop the whole thing (with or without veggies, garlic, herbs, etc) in a stock pot to make stock. The fat from the skin will go into the stock, and then when you chill it afterwards it'll solidify atop the fat, easy for you to get off with a spoon. Again, use with or without some of the stock for your roasted vegetables.

[nakedmarmar]

At home, we like to roast a chicken with vegetables. We just cut up the veggies (carrots, onion, potatoes, sometimes even brussels sprouts if they're not a ton of money) and put them in the bottom of the roasting pan, then roast the chicken right on top of the vegetables (with your seasoning, etc.) When we're done, we use the bones to make stock.

I know it's not the same as beef, but it does have a good flavor, and buying a whole chicken is generally very inexpensive. I live in NYC, and I can usually find a 3-pound chicken for under $1 a pound, and recently saw 79 cents.

[cowgirl00]

I was going to suggest this too.