Riot and Frolic

a mostly ballroom dance, but also a bunch of other stuff, blog

recent posts

about

I own and rock people’s faces off teaching ballroom dancing at Dancers Studio in St. Paul, MN. My husband and I compete professionally in American style and wrangle eight children in our spare time. I’ve been teaching and competing in ballroom dancing for over 25 years and have lots of opinions on it. I am an expert by any means, but there are quite a few dancers who are better than me and I have a solid knowledge of basic technique, so suck it.

Dirty Bird continued…

Yesterday, we made a roast chicken.  Well, I did.  It was delicious, by the way.  Crispy skin, moist meat, leftovers.  

I told you to save your "juicy tidbits" that were left in the roasting pan and throw your chicken's remains in the pan so we could make some chicken broth.  Are you ready?

IMG_2052 How to Make Chicken Broth

Ingredients:

– leftover chicken bones and bits

– water

– onion

– carrots

– garlic

– celery

– spices of choice

We start with this bit of nastiness.  (Roasting chickens is not for the squeamish… Or vegetarian.)

IMG_2053

Mostly cover the carcass with water and heat over the stove until boiling.

I just use the roasting pan and put it over two burners.  I'm sure some people would advocate using a stock pot, but that is another dish my husband has to wash.  

If if you get some frothiness, spoon that off. 

 

 

 

 

IMG_2056

Once your broth-to-be gets boiling, throw in some veggies.

I quarter an onion, randomly slice two carrots, smash three cloves of garlic, and throw in some rosemary, thyme, basil, and oregano.  I do not measure.  Once again, more dishes for G to wash.  

I boil this concoction for about an hour, then turn down the heat and let it simmer for three more hours.

At the end of this four hours (at which time I have multi-tasked and thrown some ingredients in my bread-maker, which also takes four hours), you will have some wicked-good chicken broth.  Recipes to follow on another day.

IMG_2068

To finish up this tasty project, I put a colander in a big pot (okay, I do use some extra dishes; gotta keep the man on his toes) and pour the roasting pan contents into the colander to strain out all the bones and veggies and whatnot.  I put the big pot in the fridge to let the fat and grease rise to the top of the broth and scoop that off the next day.  

IMG_2069

Yum.

 

 

 

 

 

 

 

 

 

Tomorrow I'll fill you in on all the goodness I bought in the last couple days.  Oh, I am excited! There are so many great projects in the works!  *drool*

Meanwhile, I must take a shower and get prettified for our dance Showcase tonight.  And I'm wondering, what's your favorite song on the playlist?  

Fiennes10a

 

Posted in

Leave a comment