(I'm going to confess right here, that sitting on top of all of that was a monster sized bag of chicken nuggets. Hey. No one is perfect!)
I just thought I would share a couple of my favorite recipes for any one who was feeling like I was when I read a label in didn't recognize half of the ingredients.
Homemade Chicken Broth
I love this one because it makes me feel like I'm not wasting anything. After I cook a whole chicken, or after we finish off a rotisserie chicken from Sam's Club I use the bones and skin to make the broth.
Leftover chicken bones and skin
1 onion, coarsely chopped
2 stalks of celery, coarsely chopped
1 cup of chopped carrots (I just throw in a couple handfuls of baby carrots. I'm lazy like that.)
2 bay leaves
3 cloves chopped garlic (or dried minced garlic for lazy girls like me)\
1 tsp salt
Spices and herbs of your choice
(I use some sage, a little dill, Italian seasoning, some celery seed)
12 cups of water
In a LARGE pot, combine all ingredients. Bring to a boil over medium, stirring occasionally. Reduce heat and simmer for 2 hours, stirring occasionally. Strain the broth into a bowl. I separate mine in to 2 cup servings and freeze. When I need it, I just throw it into the microwave. Since it doesn't have all the preservatives, it isn't as salty so when you use it in a recipe, it will probably need just a little extra salt.
This is perfect if you have basil in your garden. I love fresh pesto. It is the perfect thing on a summer
3 cloves garlic, peeled
1/4 c. sunflower seeds or toasted pine nuts
1/2 c. grated Parmesan cheese
2-1/2 c. lightly packed basil leaves, washed and dried
3/4 c. olive oil
1 tsp. salt (or to taste)
- Pulse garlic in a food processor until minced. Add seeds and cheese, pulse a few times to chop, and then add the basil and continue to process until all is finely chopped.
- With the machine running, add the oil in a fine stream. Process until pesto is smooth. Add salt to taste (less will be needed if using salted sunflower seeds).
- To store in the freezer, pour about 1/2 cup into containers, add a shallow layer of olive oil, label with date and freeze.