eac@drux3.UUCP (CveticEA) (03/16/84)
Here is another one of my "waste not want not" sermons:
As I was reading the recently posted chicken wing recipe I noticed the
advice to throw away the chicken wing tips. For shame, for shame! Save
them for the stock pot! (No one makes homemade stock anymore, they just
throw in bullion cubes as needed, heavy sigh) Also save bones from
boning chicken breasts, skin, and necks. I even save scraps from
vegetables such as celery, onions (even the skin) carrots, and asparagus.
Collect these little tidbits in the freezer and when you have enough,
make the whole lot into a very tasty pot of chicken stock. Since
you can get very tired of eating chicked soup, freeze the batch (after you
have skimmed the fat if you are so inclined) in small quantities. I
always freeze some in ice cube trays. One cube = 2 tablespoons. This
is very handy for those recipes (especially oriental ones) that call
for 1/4 C (2 cubes) or some other small amount of stock. It is also
helpful to freeze some in approximately one cup quantities for making
chicken gravy or as a base for other sauces. So now that
you can have stock on hand all of the time for practically nothing, there's
no excuse for canned stock or bullion cubes!
Note on the use of onions and skins--if you saute them before adding to
the stock, the color of the stock will be improved immensely.
These same principals apply to beef stock as well. Remember the ribs
from the prime rib you tossed? Or the bones from that chuck roast?
Tomato skins and cores add flavor and color to beef stock. So do
mushroom stems and peels, and the tough stems you cut out of the
dried oriental black mushrooms.
Betsy Cvetic
ihnp4!drux3!eac
303-538-3406
PS--I probably spelled bullion wrong too. Since I never buy it I don't
know how to spell it and the only one listed in Webster's is for gold
and silver (bullion).