The freezer challenge
So, I have mentioned before that I save bones and skin and roasted carcasses from any chicken we eat in the freezer until I got a large portion. Then I make it into a super delicious stock, believe me, it can be used for so many things, soup, risotto, anything that requires stock. This time, I only had a small bag full of bones and skin, but it was more than enough to make 1.5l of stock!.
All it took was my slow cooker, the bones, and a few vegetables peelings and spices and stock was made. Obviously, it takes some electricity as well. But, when calculating the price of the stock, I do not calculate in the bones/skin, as that is calculated into my original dish (like the fake away I mentioned yesterday).
I think my husband thinks I’m slightly nuts making stock out of this, as I could just throw it, but I do enjoy it. I remember my grandad mentioning that under the second world war this was done and absolutely, nothing was wasted! Ohh.. how I miss my grandad and grandma at times. I wish I had asked them many more questions when they were alive, but at least I spend a lot of time with them.
Skin/bones of chicken
3 cloves garlic
1 cm ginger, finely chopped
1 small onion, halved
The washed peel of a few potatoes and carrots (or you could just cut a carrot finely/and a potato)
Whatever, else of sad vegetable ends you got in the fridge. But nothing too overpowering, like broccoli and cauliflower (except if that’s the flavour you are going for).
Salt and pepper.
1.5-2l water (depending on your size of slow cooker as well)
There are two ways to do this A or B (I prefer B)
A) Bang it all in the slow cooker on high, forget about it for 4-6 hours or longer. This will intensify the taste. If you don’t find the taste strong enough, leave the mixture on high without lid for a while to intensify further.
After 4-6 hours, add salt / pepper to taste then strain the mixture and it is ready to be used.
B) Put all the ingredients into a pot and place on the stow (the inside of my slow cooker can go straight on the stow). on high heat, and roast the mixture, until the skin, bones starts slightly colouring and releasing the oils. Then add the water to the mixture and bring to the Boil.
When Boiling, put it into the slow cooker and leave it on high for 4-6 hours or longer, then after this time, add salt/pepper to taste. Strain the mixture and it is ready to be used.
If you don’t find the taste strong enough, leave the mixture on high without lid for a while to intensify further.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017)
Chicken bones and skin (free)
Salt and pepper 2p
Left over vegetable peelings 5p? (estimated as it depends what you are using!)