Now I love a good sale. On anything. Even meat. Our Dexter steers are about a year away from being ready to become food *sniff* so I'm always on the lookout for sales in meat cuts that we like. Living in rural Tennessee has required some adjustments, especially when it comes to the local grocery. However, Floyd's Cash Saver (below) is a real diamond in the rough. It took me about a year to pay a visit to Floyd's, mainly because of the exterior and the fact that it isn't a big chain store. However, I found that Floyd's meat department has real butchers on duty all the time and you can actually speak with them about what you want - and they'll actually do it. Mr. Floyd is usually there, greeting and talking to the customers. It's amazing! Their meats are all 100% raised in the USA, all natural, no weird solutions or chemicals. Quite the find - rely local.
So, the sale. Floyd's was celebrating an anniversary and had a huge sale in the meat department. One of the best deals was on chicken - split breast cut, bone in with skin (um, yick!). Luckily, my spouse is a skilled meat cutter and can turn that cut into boneless, skinless breasts that we then divide into two people sized portions. Next we use a Foodsaver vaccuum sealer to package the portions and freeze. Now after all of the boning and skinning, we have a hefty amount of chicken detritus. Seemed like a good idea to turn the detritus into a very rich chicken stock/ broth.
The recipe:
Detritus (i.e. bones and skin) from 6 family size packages of split chicken breasts
Water to fill large stock pot
1 chopped onion
1 teaspoon celery seed (or fresh celery if you have it)
1 tablespoon fresh dried sage (grown here at Sugar Pea Farm!)
1 tablespoon salt
2 bay leaves
Toss it all in a large stock pot, cover, bring to a simmer. Let simmer slowly for about two hours, adding water to fill as needed.
Turn off, allow to cool enough to where you can handle the next steps without burning anyone. Strain through cheesecloth into another vessel (i.e. large mixing bowl, another pot, whatever).
Put in refrigerator several hours or overnight.
Later (or the following morning) skim off any fat that has collected/ firmed up at the top of the bowl/ pot. Strain through cheesecloth again if needed.
You can store the broth in a container of your choice in the refrigerator for 1-2 weeks or you can freeze it and have it last for several months. I decided to use my leftover wine saving method, which is to pour it into ice cube trays and freeze. After it has frozen solid in the tray, I dump the cubes into a freezer grade ziploc and then use in recipes as desired.
Keep in mind that this is a very rich stock - one ice cube packs the power of a can of regular chicken broth. Use one ice cube and add about 8-9 ounces of water to equal one can of chicken broth.
This broth is rich, natural, preservative-free, and it tastes fabulous! Great for risottos, rice dishes, casseroles, any time a recipe calls for chicken broth. Hope you enjoy!
So, the sale. Floyd's was celebrating an anniversary and had a huge sale in the meat department. One of the best deals was on chicken - split breast cut, bone in with skin (um, yick!). Luckily, my spouse is a skilled meat cutter and can turn that cut into boneless, skinless breasts that we then divide into two people sized portions. Next we use a Foodsaver vaccuum sealer to package the portions and freeze. Now after all of the boning and skinning, we have a hefty amount of chicken detritus. Seemed like a good idea to turn the detritus into a very rich chicken stock/ broth.
The recipe:
Detritus (i.e. bones and skin) from 6 family size packages of split chicken breasts
Water to fill large stock pot
1 chopped onion
1 teaspoon celery seed (or fresh celery if you have it)
1 tablespoon fresh dried sage (grown here at Sugar Pea Farm!)
1 tablespoon salt
2 bay leaves
Toss it all in a large stock pot, cover, bring to a simmer. Let simmer slowly for about two hours, adding water to fill as needed.
Turn off, allow to cool enough to where you can handle the next steps without burning anyone. Strain through cheesecloth into another vessel (i.e. large mixing bowl, another pot, whatever).
Put in refrigerator several hours or overnight.
Later (or the following morning) skim off any fat that has collected/ firmed up at the top of the bowl/ pot. Strain through cheesecloth again if needed.
You can store the broth in a container of your choice in the refrigerator for 1-2 weeks or you can freeze it and have it last for several months. I decided to use my leftover wine saving method, which is to pour it into ice cube trays and freeze. After it has frozen solid in the tray, I dump the cubes into a freezer grade ziploc and then use in recipes as desired.
Keep in mind that this is a very rich stock - one ice cube packs the power of a can of regular chicken broth. Use one ice cube and add about 8-9 ounces of water to equal one can of chicken broth.
This broth is rich, natural, preservative-free, and it tastes fabulous! Great for risottos, rice dishes, casseroles, any time a recipe calls for chicken broth. Hope you enjoy!
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