To be honest, store-bought chicken, beef or seafood broth grosses me out. I just assume that the more random, unwanted and generally abandoned parts of an animal end up in the stock pot. I could be wrong, especially depending on the brand, but either way I was taught to cook with whole ingredients. If you wanted your risotto to taste like beef, then use beef to get there. Most days I (nor you) have the time to make your own stock but if you get a chance its the simplest thing- I'll usually make a large batch in a slow cooker over night (or in a regular stock pot on a weekend.Here, I got my crock pot, threw in two halved chicken breasts (on the bone) (3 or 4 drumsticks are fine- get whats on sale), an onion, couple carrots, celery, a jalapeno, for a little kick, salt and filled the rest with water. Let it cook over night and you're done. If you want you can just keep the broth (add a little rice or pasta and it makes a great meal) and discard the rest but I LOVE the veggies just like this- and if you like, the chicken meat will fall apart in your hands which will make a great chicken salad or mix it with some breadcrumbs, hot pepper and a beaten egg for some spicy chicken meatballs.
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