Maybe this is an obvious extension for you, but it came as a big revelation to me.
My usual way to cook the meat birds I raise (the less-meaty standard or mixed-breeds) is to slow-simmer them on the stovetop until the meat falls off the bones, then remove the bones and separate & save the meat for later use. There is usually a lot of broth left over, sometimes up to a gallon, and I don't always have a good use for it.
I don't have a lot of storage room in my refrigerator/freezer, no extra freezer. Sometimes I'll reduce the liquid in the broth by boiling it down, and try to either use it to make some soup or freeze it for later. Sometimes I have to use it to water plants or mix with the chicken feed, there's just no room to save it.
But last night I got the idea to cook RICE in it. I was able to cook enough rice to absorb every drop of that chicken-broth-y goodness. Then I made some chicken chili with the dark meat to serve with the rice.
It made the meal taste even better to know there was nothing wasted in the cooking!
My usual way to cook the meat birds I raise (the less-meaty standard or mixed-breeds) is to slow-simmer them on the stovetop until the meat falls off the bones, then remove the bones and separate & save the meat for later use. There is usually a lot of broth left over, sometimes up to a gallon, and I don't always have a good use for it.
I don't have a lot of storage room in my refrigerator/freezer, no extra freezer. Sometimes I'll reduce the liquid in the broth by boiling it down, and try to either use it to make some soup or freeze it for later. Sometimes I have to use it to water plants or mix with the chicken feed, there's just no room to save it.
But last night I got the idea to cook RICE in it. I was able to cook enough rice to absorb every drop of that chicken-broth-y goodness. Then I made some chicken chili with the dark meat to serve with the rice.
It made the meal taste even better to know there was nothing wasted in the cooking!
