that’s my gourmet broasted chicken stock made from scraps from my other creations. a simple broth that makes me very happy is chicken stock. all i have to do is add a few egg noodles or make some very simple matzo balls with ginger & green onions. that will definitely be the next blog post. can’t tell you exactly what’s in it, but here’s what i can remember-

handfull of parsley stems
roasted garlic scraps
onion & shallot scraps
ribs & seeds from 2 green chilis
1.5 broasted chicken bones & skin
3 bunches green onions no whites
some sea salt to taste
2 large dried bay leaves
handfull lemongrass
2 lime/lemon skin
2 inches of fresh ginger root
fresh ground pepper
2 T. lemon juice

cook for lots of hours. strain, store, reduce.

the meat went into a dish i have been making since i was a child. chili. but the kind i mostly make these days is a white bean chicken chili. it varies often.

today’s chili

1.5 broasted chicken meat pulled
2 cans white beans
1 bulb garlic roasted 350 for 45 minutes
2 small yellow onions
1 large shallot
bacon fat
1 can huntz pasta sauce any flavor
vegetable juice to taste
chicken stock to taste
oregano
adobo
salt
garlic powder
chili powder
juice of 2 limes
1 bunch cilantro chopped fine
1 cup milk
1/2 cup sour cream

fry onions chopped in bacon fat. add sauces, spices, beans & pulled chicken. cook an hour. add cilantro and lime juice. pour in milk & sour cream. cook 15 more minutes. serve with sharp white cheddar.

i had 3 bananas that were black and needed to use up a bag of chopped pecans. how easy to just make mini loaf banana breads with toasted pecans? i added 1/2 cup giradelli cocoa powder to make it choco banana & omitted the chocolate chips.

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