A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.
Friday, May 20, 2011
A day or two after I cook a roast or poultry, I make broth.I put the bones or carcass into a large pot, add the pan drippings and water to about 4 inches above the top of the bones.Toss in some celery, onion, sometimes carrot and sometimes garlic.Cook, slowly bubbling, until bones start to peek above broth (few hours).This broth can be frozen or canned.Use it for making rice, pasta, soups—anything you would otherwise use water for.It’s far more flavorful and healthy.Good store-bought broth is almost $4/can—this is free!Makes buying free-range chicken and meat more economical.
Canned Broth—nice for soups, marinades or cooking rice
Grandma was right--nothing comforts a cold like a warm cup of homemade chicken broth.