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Making use of leftover chicken bones

So, my considerate beloved man brought us a rotisserie chicken and made us sides while I was sick this week.

It was delicious, and exactly what I needed.

So, now I have this chicken carcass, and I’m sure it’s useful.  It’s value isn’t gone yet! There’s still more for it to do before its remains are given back to the earth.

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Yuck.  If there’s one thing about both vegetarianism and convenience cooking that’s attractive to me, it’s avoiding dealing with carcasses.  I don’t even like eating meat off the bones, drumsticks, ribs, whole fish… if it’s got bones it squicks me out.

I’ve drank a lot of chicken broth while sick, and most of it either from a can or a cube of bouillon.

But I can do that myself.  I figure making chicken stock must be pretty simple, like making any water-based extract.  Chicken carcass, water, heat and time = extract of chicken.  Add some veggies and some seasoning, and I should have a good broth.

Right?

I found this page by Elise Bower on Simply Recipes which seems to confirm my suspicions.

So, here’s what I have in the pot:

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Nothing fancy, just onion, garlic, parsley, pot herbs, and salt and pepper.  Then, I cooked it for 4 hours (a bit more, until I needed to move the pot for making supper.

Then I strained it, and put the liquid into a smaller pot to simmer down before storing it.  I just simmered it until I thought it would all fit into one jar.

Here’s the result. I like the golden color of the chicken stock.  It tastes pretty good too! IMG_2987

 

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Results of grocery trip!

So, this week I spent $47.90 for food.  I went a bit over, but since I stocked up on some things on sale, and much of it will last much longer than this week, I’m calling it a victory.  The challenge will be keeping the snack monster (my wonderful man) at bay.  The grocery store had some good deals on a few things so I got extra, and I decided that yeast will keep 6 months in the fridge, and it was worth it to buy the jar rather than a few measly packets.

I started at a local farm stand I found, Gould’s Produce in Brodheadsville, PA. The ladies there are

They had some great looking onions, and at a good price.  Their brussels sprouts looked good too.  I don’t remember liking brussels sprouts, but I hope that I can steam them up with some good spices.  Maybe the man will even like them! Their winter squash looks great too, but I’ve already got some acorn squash I haven’t used, and I’m always nervous about keeping it a long time.  When winter squash goes bad, it can go really bad!

How do you store your winter squash?  Am I being silly about not stocking up now?

What do you do with brussels sprouts?  Do you have some way of cooking them that picky eaters enjoy?

What about snacks?  I’ve been baking and making popcorn, mostly, but variety will keep the beloved snack monster happier.