Seems like I've had several reasons boil up chicken breasts in the past few months. The past few months have also been soup months. And most soups call for chicken stock or broth. I've mentioned before how I often use the little chicken bullion granules for a quick stock. And I told you about finding the boxes of locally made Swanson's chicken broth. These are way pricier than the bullion but I do like changing it up and not always using the bullion (added MSG to our foods). But the best of all bests is to have your own stock. Now don't start thinking I'm that awesome to have that. I just run out of time and freezer space, friends. But recently when I was boiling up some chicken breasts for another recipe, I decided to throw in a few raw veggies I had lying around--I sliced up a sweet potato and a little onion and threw in a few carrot and red bell pepper sticks we had in the fridge. I also put in a little salt and black peppercorns. When the chicken was done boiling, I took it out and used it as planned. I strained out the veggies and put the 6 cups or so of leftover water into 3 ziplock bags and threw it in the freezer. The next pot or two of soup had passable, homemade, low-sodium chicken broth.
I almost always have a few veggie sticks and some onion in the fridge. You'll notice one time it was only green onion. I sometimes have a potato around (though they can get a bit mushy if boiled too long). Anyway. Just a little idea for when you're boiling chicken anyway. Its not the most amazing stock you'll ever make, but its quick and works!
No comments:
Post a Comment