I learned one thing from my mother-in-law: never throw food away. Well, when it comes to bones and carcass, I don’t. I don’t even throw fish bones and fish heads away. I boil them up into rich stocks from which I use to make nutritious soups and tasty base for other dishes.
This is the simplest and most useful one ever:
Boil leftover chicken carcass up with 3 tablespoons of balsamic vinegar (to extract the marrow and also for taste), a couple of tomatoes, a large onion, ginger and any herbs you have lying around:
I freeze them, and when needed, they can easily be reheated. Here’s chicken soup with a couple of eggs poached in it….absolutely delicious and a wonderful source of easily accessible proteins. Good for a sick person … or anyone, really, who love good, healthy food.
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