I made chicken broth for the first time this past weekend! Quarts and quarts of it, which are now stashed in the freezer for my next soup making endeavor. I felt like a brave little recessionista wasting no parts of the bird and saving a little extra $$ not buying the stock in a carton, (even if it is dirt cheap at Whole Foods). The other plus, of course, is that homemade stock tastes about a thousand time better than the stuff in the carton and has only as much salt as you add to it.
We used some of the broth the next night to make an amazing Thai-style soup:
1 quart chicken broth
1 13.5 oz can of coconut milk
1 tsp peeled, chopped fresh ginger
Red pepper flakes, yello curry and garam masala
Thai fish sauce or sea salt
Chopped green onions and cilantro for garnish
Bring the broth to a boil in saucepan. Add coconut milk, ginger and spices to taste. Let simmer for 15-20 minutes. Season to taste with fish sauce and top with green onions and/or cilantro.
I made a pot of brown rice and added some rice to the broth to give it a little more substance, but it was great the next day at work with a slice of toasted sourdough too.
We got our first real snow of the season a few days ago and are in for another cold night tonight.
The MM flew south for a few days of sun and warm weather in Tucson, AZ, but I still have this guy to keep me warm: