The jelly/stock went into the freezer for me to use next time I make soup or risotto.
I picked all the little bits of meat off the carcass …
… and used them in some yakisoba I made for my dinner.Nothing fancy and not worth photographing.
Sunday, September 5, 2010
A chicken, Pt 3. Stock.
The chicken carcass and all the bits of leftover skin went into a pot of water with some chopped onions and carrots, salt, and pepper. I simmered them for about three hours then strained out the solids, leaving this good strong chicken jelly:
The jelly/stock went into the freezer for me to use next time I make soup or risotto.
I picked all the little bits of meat off the carcass …
… and used them in some yakisoba I made for my dinner.Nothing fancy and not worth photographing.
The jelly/stock went into the freezer for me to use next time I make soup or risotto.
I picked all the little bits of meat off the carcass …
… and used them in some yakisoba I made for my dinner.Nothing fancy and not worth photographing.
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