I leave it off. I salt it for myself but not for the critters. That's about all I used. You could if you wanted to though. So veggie ends and herbs should make it better and better for you. Just make sure to strain it good.
yummy!
Did tacos recently but putting them at the top of the list for later in the week, thanks!
I made chicken pasta soup. We eat so much chicken soup we could start squawkin'. The frozen matzoh balls from Wegmans make it tasty. I didn't grow up with a Mama who made matzoh balls so I never learned to make them light and fluffy from scratch.
Matzo/matzoh represents the unleavened bread the Jews ate while fleeing Egypt. I was introduced to it during the Passover celebration with DH family
There is freezer section with Jewish foods at Wegmans. They are ready prepared, with the last few minutes of cooking the soup, I plop in the balls. They get bigger so they are about the size of a cup
Thanks. Granny, just like in a restaurant I try not to waste anything. So in the freezer I have a bag of celery ends, onion ends, carrot ends, etc., that will go in with the chicken parts. Also I have the chicken gizzards and hearts ( sorry, just can't do livers
) ready to throw in as well and maybe a carcass or two from a grocery store rotisserie chicken for flavor. Thought about KFC bones but ... too greasy, so, no. And yes, will def strain through cheesecloth, I want it fairly clear, not muddy. And will then pressure can.
