If you’re scared but want to start cooking, go with making a chicken broth. It’s delicious, cheap, lasts a long time, and most importantly – satisfies your soul. Plus it’s a great way to save your scraps (and the environment)!
Prep time: ~5-10 minutes
Cook time: 2 hours, mostly stewing so you’re not doing much
Commitment rating (time + money): Low
- 1 rotisserie chicken, eaten to the bone (keep all of what you don’t eat!)
- 2 quarters of water
- 1 onion, sliced including the head
- 2 scallion stalk scraps
- 2 pieces of ginger (sliced 1/4″)
- 2 tomatoes, cut into 1/4 pieces (I use Early Girl, but you can use whatever you like)
- 1 carrot, cut into 1/4 pieces
- 1/2 serrano pepper, sliced (optional, I like a little kick in my broth)
- Coarse sea salt, use as much as desired
Note: Feel free to add in any other vegetable scraps you have. It’ll make your stock have a personal touch!
- Fill a medium-to-large deep pot with water
- Toss in all ingredients into the pot with a pinch of sea salt
- Heat pot at medium heat
- Cook for 2 hours, stirring occasionally every 30 minutes. Add in water if you want more stock, and if too much water has evaporated
- Add in salt as desired (recommendation: don’t add too much salt if you plan on using this stock for other dishes)
- Strain the broth using a fine-sieve colander directly into a container
Voila! You’re done, and you can go back to watching the second season of Narcos.