First an advertisement:
Want your child to develop strong bones and muscles? Don’t forget us when you’re looking for nutritionally dense chicken. We have a lot in the freezer right now and on September 6th we will have our last harvest day of the season.
Now for the post:
We’ve been eating a lot of tandoori chicken from the grill lately. And being that I cannot throw away the bones, I’ve been making a lot of broth in the crockpot. However, I can only make so much soup, especially since my children can only stand so much soup. So here’s a list of what I do with chicken broth or stock:
- Slow cooked beans in broth (broth can reduce the phytic acid – gassy stuff – in beans making them more digestible). Can them, freeze them, eat them with rice, put them in soup, make tacos or burritos, or…
- Baked beans – Great all year round. You could cut my recipe in half or they freeze well.
- Hummus – Great for dipping all the veggies.
- Refried beans – Use broth in place of water. Great for quesadillas, tacos, or burritos. Use up that leftover chicken!
- Simple grain free soup – fill half a pot with cut up onions, carrots, sweet potatoes, zucchini, greens or whatever you have on hand, saute in butter or non-hydrogenated (basically not store bought or direct from our farm) lard. Once sauteed, fill with broth, salt and pepper and any other spices you enjoy (we use Singapore seasoning from Penzey’s).
- Black bean burgers or lentil burgers
- Cream soup for your favorite casserole, goulash, or hotdish depending on your heritage!
What do you do with the broth?
How to make stock in a crockpot:
Place leftover bones, a few teaspoons of raw apple cider vinegar (Mrs. Bragg’s is good), and enough water to cover in a crockpot on low overnight. If you do not have raw apple cider vinegar, most other vinegars will work (though I would not recommend white) or you can use lemon juice. In the morning, or more than six hours later, drain the liquid from the bones. Can, freeze, or enjoy!
Enjoy the summer while it lasts!