I’ll share how I made the stock, but the real purpose of this post is to remind us to pause before we discard food and think about how we might extend the use resulting in less food waste and honestly lower food bills.
This stock is flavorful and aromatic. I needed to parboil some corn that I plan to char on the grill for dinner, but rather than throw out the water leftover from boiling, I added chicken bones leftover from the roasted chicken I made yesterday. The leftover chicken meat was used to make my favorite chicken recipe ever: Chicken Salad with Capers.
Here are the steps:
- Add two pieces of corn to two cups of water in a saucepan.
- When the water starts to boil, remove the corn and drop in the chicken bones.
- Add some chopped onion, red, yellow or white.
- Add in a roughly chopped carrot and a roughly chopped celery stalk.
- Simmer for one hour, cool a bit and then strain through a fine, wire mesh strainer.
- Save the stock in a container in the refrigerator or freeze.