CHICKEN STEW
Not so much a recipe, but how I did it this time...
The last 3 times we've had rotisserie chicken, we've eaten the breast/wishbone, thighs, and legs. I've put the rest in a freezer bag and frozen it. So today I had 3 rotisserie carcasses. Added 2 double-sized organic veggie bouillon cubes, 1 lb carrots, 2 onions, and parsley. Would have liked celery in it too but didn't have any. Covered everything with (filtered) water in a stock pot, brought to a boil, and simmered for a couple hours. I added salt and pepper to taste to our bowls.
Even Ethan, who is on a vegetarian kick, ate it!
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