Let's start with chicken stock and then talk about vegetable stock...
I start with either a whole 3lb rotisserie chicken (that I get on sale at Copp's for $5 every couple months). I also use chicken thighs or any other boned chicken parts that I have bought.
Isn't he cute??? |
The next night, I pull off the leftover chicken and turn most of it into another dish like chicken pot pie or chicken & spinach lasagna or fajitas--or something like that. The skin and leftover bones I toss in a pot and add water until it just covers the bones. I then gently boil the bones for 1 hour or more.
Leftover chicken on left, boiling bones and skin on right |
okay seriously--this IS as good as it looks! |
And if you kept track--yes, I got 3+ meals out of one $5 rotisserie chicken. And if I use chicken thighs, it will be 3+ meals out of about $3 of chicken (buy on sale $0.98/lb or less--I like to stock up at $0.68/lb.)
Now onto vegetable stock...This is too sweet....who would have thought you could make stock from all those vegetable scraps that you compost or toss (AND you can still compost after making your stock...) Check it out!
Think about all those parts of the vegetables that you normally toss--ends of cucumbers, onion skins, pepper seeds & stems. Start saving all those parts instead of tossing them out. Put them in a Ziploc bag and store in the freezer until you have 2 bags--then make your own vegetable stock. Check out this link to give you all the details. (I have been warned not to save cabbage, zucchini and broccoli parts as that can make your stock bitter.) Feel free to experiment by adding your own herbs as well!
http://www.ehow.com/how_4767967_vegetable-broth.html