6 ms·
I like to maximize the value of my rotisserie chicken dinner by cooking all the leftover scraps and bones in a pressure cooker. After an hour, you got yourself
by pwenzel 10y ago
I like to maximize the value of my rotisserie chicken dinner by cooking all the leftover scraps and bones in a pressure cooker. After an hour, you got yourself a stew!
Use ice cube trays to make broth cubes and store in the freezer for future meals.
- namdnay 10y agoI find that on average, rotisserie chickens are so strongly seasoned with spices+herbs that the broth will not be very "chickeny". YMMV
- jessaustin 10y agoMy freezer contains about a dozen big sour cream/cottage cheese containers of broth made from rotisserie chicken carcasses at any one time. The flavor is superior to store-bought broth, whenever one has the time to actually cook.
- IanCal 10y agoWhenever getting a chicken it's worth using the bones to make stock afterwards. We regularly roast a chicken, and then after the dinner we'll strip the remaining meat off and boil up the bones. Then we can make a chicken risotto the next day with some lovely rich stock and leftover chicken bits. Making stock is something I wish I'd started doing a long time ago.
- beachstartup 10y agothat stock is also good for cooking noodles, especially asian styles like ramen or udon but also for western chicken noodle soup or matzo ball soup. nearly every culture has an awesome chicken noodle dish.
- IanCal 10y agoOh yes. A lovely silky finish to noodles, and always good in soup. Adding a dollop of really thick, jelly-like stock helps a huge number of dishes. And it's made from something you'd otherwise typically just throw away.
- dfrey 10y agohttps://www.youtube.com/watch?v=Sr2PlqXw03Y https://www.youtube.com/watch?v=Sr2PlqXw03Y