Remember how I told you not to throw away your vegetable stumps? That you should make vegetable broth out of those?
Well, the same applies to chicken bones – or “the carcass” as MawMaw used to call it – leftover from a roasted chicken (or turkey, for that matter). Don’t discard the carcass like a piece of rubbish – it has a future in a delicious, nutritious, sodium-free stock.
Yield: 1 quart
- 1 chicken carcass
- vegetable stumps (if you have them)
- 2 qts. water
- pepper (to taste)
- 2 cloves garlic
Now add about 1 t pepper (or to taste) and a couple cloves of garlic.
Bring the water to a rolling boil, then lower the heat to medium.
Boil until the liquid is reduced by half.
My 2 qts. water will yield 1 qt. broth.
Now you have a tasty broth.
I use broth in place of water in most of my recipes.