Look away now if you are vegetarian…
This week I gained insight into how they used to cook back in the days before processed and canned food.
I cooked a roast chicken with roast vegetables. I stuffed it with lemon, rosemary and garlic. That’s not the amazing part. It did taste good though. After finishing the meal I removed the leftover chicken from the bones and put it aside. I didn’t throw away the bones which is what I would normally do. This time I did something different. I kept the bones too. I put them in a pot with water, carrots, onions, fennel, parsley, peppercorns, salt, garlic and celery and simmered it for 4 hours. Sieved it and voila, I made my very own chicken stock.
I had been wanting to do this for a while now.
Would I do it every time? I don’t know. It was time consuming and probably not energy efficient but on satisfaction, nutritional and healthy levels it was high or off the scale.
It’s nice to know how to make chicken stock. I think the thing that surprised me the most was how many vegetables were in it. Plenty.
I made three items from one chicken.
- Roast chicken
- Chicken Stock
- Chicken Corn Chowder
The chowder was supposed to be smoother but my electric hand blender decided to give up and died. So chunky chowder it was. Red peppers and onion, corn, potatoes and chicken. Fresh corn from the cob, too. Yum.
I made the chicken stretch. Two meals and counting. I still have leftover chicken stock. I may freeze it for later or it may go into noodle soup for tomorrow. I think soup for tomorrow will be the winner. I may be able to do both.