This works equally well on chicken, too, and multiplies the taste of that broth by at least a million. I am sure that is a verifiable statistic.
Here's how easy it is to make homemade broth:
1. Dump the carcass into a stew pot.
2. Cover with water.
3. Add two bay leaves, a handful of parsley (either or both is fine), a stalk or two of celery, a few slices onion, and maybe a piece of a carrot into the pot. No real chopping required. Add a little salt, too.
4. Cover and boil for 30 minutes or until you remember you have a pot simmering on the stove.
5. Strain.
Repeat, if desired. I did mine twice, and the 2nd batch was just as successful as the first. Now it is ready to pour into ziplocks and freeze for the future, or it is the perfect base for a soup. Adding some noodles, chopped celery, carrots and onions makes quick work of homemade noodle soup, and the rich broth means that very little seasoning is needed.
Gobble, gobble indeed.
No comments:
Post a Comment