[personal profile] cattitude and I periodically make chicken stock, and freeze most of it for cooking with.

I bought half a roast duck in Chinatown a couple of weeks ago. That gave us a very nice duck salad for dinner, and I froze the bones and much of the skin. Then I threw some vegetable peelings (carrot and rutabaga) into the freezer bag. We had baked chicken thighs for dinner on Friday, and I kept the chicken bones.

Saturday I bought a bunch of orange beets, and saved the tops. I don't like most cooked greens, for texture reasons, but I figured they might be a good addition to the stock.

I think I was right; I got almost three liters of tasty stock, which came out a bit darker than usual. Now that I know it works (for our tastes; I knew it wouldn't be poison), I may use more beet greens next time. A bunch of four beets has what looks like a lot of greenery.
This account has disabled anonymous posting.
(will be screened if not validated)
If you don't have an account you can create one now.
HTML doesn't work in the subject.
More info about formatting

If you are unable to use this captcha for any reason, please contact us by email at support@dreamwidth.org

.

About Me

redbird: closeup of me drinking tea, in a friend's kitchen (Default)
Redbird

Most-used tags

Powered by Dreamwidth Studios

Style credit

Expand cut tags

No cut tags