Tag Archives: cooking

Cheap stock

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I enjoy making my own stock, but I’ve recently been able to stretch this already money-saving pantry item even further.  Here’s the deal: I save EVERYTHING. Lately I’ve been buying bone in chicken or even whole chickens and deboning them myself. Not only is it  much more cost-effective to buy this way, but I also prefer a minimum of corporate processing in anything I put into my or my families mouths. Hope fully by next fall we’ll be harvesting and processing our own backyard poultry, but that’s another post altogether.  So…..after deboning, I save the bones, necks, backs, and wing tips in a ziplock freezer bag. In another Freezer bag I save the ends of carrots, onions, and celery, as well as potato peels, mushroom stalks, kale and swiss chard ribs, ect. when making salads and other dishes. When both bags are full, I make stock. Nothing is wasted. One thing, though. My stock makings are always fresh, I don’t use scraps that are better suited for the compost pile.  Also, I usually don’t use strong veggies like asparagus or broccoli.  Are there any money saving tricks you use to keep your families groccery budget in check? I’d love to hear ’em!

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I love chicken pot pie! This recipe take advantage of  chicken thighs, which can often be had on sale. Although it calls for boneless/ skinless, it’s really easy to do yourself  and it’s generally cheaper than buying the already processed kind. (I’m assuming most readers purchase poultry from some kind of groccer, if you process your own backyard chickens all the better, but then I doubt you’ll need a deboning tutorial.)  Also, feel free to experiment with whatever seasonings you have on hand.

  • 1 cup chicken stock
  • 2 Tbsp flour
  • salt and pepper
  • 3 med carrots, sliced
  • 2 stalks celery, sliced
  • 1 onion, chopped
  • 1 1/2 ibs boneless/skinless chicken thighs
  • 1 cup frozen peas
  • 3-4 sprigs fresh thyme
  • 1 tsp dried parsely
  • in 5-6 quart slow cooker, whisk together stock, flour, seasoning, salt and pepper
  • add chicken and vegies, stirring to coat. Cook on low 6-7 hours or high 4-5 hours.

I served this mixture with fresh biscuts for the “crust”, and a green salad.