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Whenever 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 remainin
by IanCal 10y ago
Whenever 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.