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A neighbor's trick for cheaper chicken soup
I ran into my neighbor, Mr. Chen, at the grocery store last month and he showed me his cart. He said, 'I buy a whole chicken, roast it for dinner, then boil the carcass with onion skins and carrot tops I save in the freezer.' I tried it and got three meals for about eight dollars total. What other 'free' scraps do you all use for broth?
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cameronb521mo ago
My freezer scrap bag is a total science experiment. I save the tough ends of asparagus, those weird mushroom stems nobody wants to eat, and even the green tops from leeks after I wash all the grit out. It all goes in the pot with the chicken bones. The broth comes out with this deep, earthy flavor you just can't buy.
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averysullivan1mo ago
Just a heads up, onion skins can make broth bitter. The papery outer layers, I mean. I stick to the peels from yellow onions, the thicker ones.
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Wait, so you only use the thicker yellow onion peels? I've been throwing all the papery skins from every onion type in my stock bag for years, lol. Does the bitterness only come from white or red onions then, or is it about how dry the skin is? I need to know exactly what to avoid.
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