It really was a matter of "what do we have on hand?" mixed with "what will actually go well together?" and a little bit of "Yeah, add that too." I did borrow some techniques from previous recipes... such as simmering the soup with the corn cobs in it (which actually thickens the soup quite nicely), but it added up to a nice combination that was a lot simpler than I thought it was while I was making it!
I do something similar when I roast a chicken (We can get rotisserie chickens in Tesco, but the timing of shopping and meals is always wrong...). It seems such a shame to just throw away the bones without making stock and it certainly makes for very good value meals.
Your soup sounds good - but S2C doesn't like sweetcorn :(
I sometimes use the stock and the scraps of meat from the carcass to make cock-a-leekie, or a traditional broth with barley, other times it is a good base for curried parsnip soup or similar.
We get rotisserie chicken from Costco on a fairly regular basis (they cost under $51 and it's easy enough to stop there on the way home) and I always use the carcass to make stock, especially since I figured out I could do it in the crockpot and not have to sit and watch it... meaning we've got quite a bit of it in the freezer. Having the homemade stuff really makes a difference in other recipes, though, compared to the storebought boxed stuff.
I've not really done a lot of beef stock over the years, but love how it turned out the few times I tried it. Soups just take so much better with the homemade stuff.
1 Costco does thing thing with their chicken that has always impressed me. They have the refrigerated section where they sell whole raw chickens... but if they reach their sell-by date without being purchased, they stick them on the rotisserie and then sell the cooked ones for just under $5. They're generally snatched up at that point, but any that are left at the end of the day get stripped down and made into chicken salad
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Your soup sounds good - but S2C doesn't like sweetcorn :(
I sometimes use the stock and the scraps of meat from the carcass to make cock-a-leekie, or a traditional broth with barley, other times it is a good base for curried parsnip soup or similar.
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I've not really done a lot of beef stock over the years, but love how it turned out the few times I tried it. Soups just take so much better with the homemade stuff.
1 Costco does thing thing with their chicken that has always impressed me. They have the refrigerated section where they sell whole raw chickens... but if they reach their sell-by date without being purchased, they stick them on the rotisserie and then sell the cooked ones for just under $5. They're generally snatched up at that point, but any that are left at the end of the day get stripped down and made into chicken salad ( ... )
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