See what checking ingredients can do?

It can cause you to buy $7 worth of chicken leg quarters (at $0.69 per pound), and cook them up for lunch for chicken and veggies for lunch, the remaining chicken picked off the bones to be used for chicken salad sandwiches for tomorrow’s lunches.   The bones, skin, and $1 worth of veggies and a cup of vinegar went back into my 18 quart electric roaster with 3 gallons of water, and simmered away for 18 hours to make LOTS of flavorful, and nutrient rich chicken stock for future meals and soups.

It can also cause you to buy $11 worth of beef back ribs (at $0.99 per pound) and roasting them, picking off the meat for tacos, and then putting the bones, another $1 worth of veggies, and another cup of vinegar again and of course another 3 gallons of water, back into the 18 quart electric roaster.  Simmer for 12 hours, and you get a very rich flavorful beef stock that has more calcium and minerals than you can shake a stick at!    It’s all in the freezer in 2 cup portions just waiting to be made into wonderful, delicious meals.

That’s what happens when you read the ingredients on a can of chicken broth that you innocently picked up to make barley pilaf!   Anyone else do that? 🙂

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1 Response to See what checking ingredients can do?

  1. Shirlene says:

    Too funny.
    I do make my own broth/stock when I have the goodies to do so. I don’t think I have read the label and I will do that now that you mention it.
    Question, why do you add vinegar? I don’t think I have seen that before.
    I have to say , some of the chicken legs I have seen on special are a bit scary. Film on the skin and feather’s still intact. I do clean my chicken before cooking. 🙂
    I am going to go read my labels now! Have a great day.

    Shirlene, I add the vinegar because it helps to draw the calcium and other minerals out of the bones and marrow so that the infuse the stock more. The cheap leg quarters have always had the yellow stuff on the skin and pin feathers left behind….I remember in the early to mid 80s when my mom would be 40-50# at a time when they went on sale for .19 a pound she’d bring them home and my job was to wash them, “clean them” (also removing any of the innards that were left behind), and cutting them into individual pieces and then freezing. I had the feathers and yellow tissue then too.

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