The lazy cook's Chicken/ Veg Broth
Alright, every time you cut up a vegetable or peel a carrot, you toss the peelings, ends & whatnot in a freezer bag.
I use carrot ends & peels, everything that we don't use on an onion, celery ends & fronds & mushrooms.
If you roast a chicken, clean it up & save it in a freezer bag as well.
On broth day, you're just going to dump in all of your saved frozen veg & chicken into a pot.
Add a couple Tbsp. peppercorns, a tish of salt, a few bay leaves- yum, yum, dried or fresh thyme, parsley, rosemary if you'd like. It really doesn't matter.
Cover this concoction up with water nearly to the top. Bring to a boil & reduce to a simmer. One to a few hours will do. Whatever you've got time for.
Let it cool & then add to freezer containers in two cup portions.
Freeze up to three months.
Whenever you need broth in a recipe, grab a container , run the bottom under water a bit to loosen up & drop in the pan. No defrosting required
And those onion skins? They make the broth a deeper color & add nutrients not in the onion.
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