Anham Mahna Posted February 10, 2013 Share Posted February 10, 2013 I am making Nomnompaleo's slow cooker roast chicken and gravy, and i,have the greens from three leeks. Can i do anything with them? Can they be frozen and saved later for stock? Link to comment Share on other sites More sharing options...
Susan W Posted February 10, 2013 Share Posted February 10, 2013 I save all of my stock appropriate veg scraps in a zip lock in my freezer. Especially if they are from organic veggies. My current bag contains parsley stems, fresh thyme stems, onion peels and ends, green part of leeks, carrot peels and celery ends. Basically I won't need to add any other veggies to my stock this week. Link to comment Share on other sites More sharing options...
Kirsteen Posted February 10, 2013 Share Posted February 10, 2013 I grew up just eating the green parts along with the white - still do Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 10, 2013 Author Share Posted February 10, 2013 Oh my gosh, susan! I had no idea i could have saved that for stock! I just threw out a bunch of onion skins... Oh well. THANK YOU for giving me the heads up! Ill wash them and freeze them for later. Theyre full of dirt. Link to comment Share on other sites More sharing options...
Susan W Posted February 11, 2013 Share Posted February 11, 2013 Anham, the little game I play with myself is can I make my stock every week with veg scraps only. I just started this method but 3 weeks in a row I won. Simple pleasures. Link to comment Share on other sites More sharing options...
Nadia B Posted February 11, 2013 Share Posted February 11, 2013 I just saute green parts in ghee on low-medium. Great for topping burgers. Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 12, 2013 Author Share Posted February 12, 2013 Susan--great idea! Thanks! I've left mine soaking to remove all the dirt. I'm gonna freeze them and add them to my stock this weekend. So far, I on;y have bones from one chicken. Is that enough? Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 Anham, I have gotten into the habit of using the bones from one chicken and then one big turkey wing that I roast in the oven until dark golden brown. My butcher just happens to have them on hand for dirt cheap and I like a rich bone broth. Maybe try it with what you have and if it's too weak buy some necks or backs (or roast another chicken) and make a double broth? Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 12, 2013 Author Share Posted February 12, 2013 Good idea! Thanks! Link to comment Share on other sites More sharing options...
MrsStick Posted February 13, 2013 Share Posted February 13, 2013 I was able to make a good broth (it didn't gel though) with a pack of thighs and drumsticks plus the bones from my carnitas roast. I added a bunch of frozen veggie bits and it worked well. Smelled delicious! Link to comment Share on other sites More sharing options...
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