Take an empty large plastic container and start putting the spoonful or two of vegetables that are leftover after a meal. Store in the freezer. Any time that you are roast a chicken or turkey, throw the extra juices in the plastic containers. Keep layering all those wonderful leftovers in the freezer containers until they are full. Do not worry about seperating the vegetables. Mix them up. Bits of meat can go in there too if you desire. Just avoid putting fatty bits. When you have one or two full containers, put them on the stove for a simple base for a soup!
If you have saved up enough drippings, you will basically just be able to thaw out a wonderful chicken veggie soup from your freezer. Add just a bit of salt or pepper. Maybe some onion or garlic (powder or fresh for either). Save up all summer when veggies are more plentiful, and you can have plenty of soup base all winter long.
Hey, how about "garbage broth". This is a great use of vegetable peelings and trimmings. When you decide to eat potatoes, save the peelings. Same for carrots, squashes and sweet potatoes. Also save the trimming from celery, onions, garlic and just about any other vegetable you prepare. Put the peelings and trimming in a plastic bag and store in freezer. Once bag is full, get your big stock pot, fill it with water and the frozen vegetable scraps and peelings; bring water to a boil and then simmer for 1 1/2-2 hours. Add salt if necessary. Strain out all vegetables. You will have a fantastic vegetable broth that you can use as a base for soups and sauces. And it didn't cost anything!
ReplyDeletewonderful tip! I have never thought of that. All of my peelings go out to the goats, but I may have to take some of their treats and toss them in the freezer.
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