My in-laws brought over Swiss Chalet for dinner last week--which is a treat for us all. We don't go out to eat often, and we stay away from fast food these last few years--but we just can't leave Swiss Chalet in the dust, they make great chicken, and I LOVE their fries (...some things are just Non-negotiable :)
Now, as far as the title of this post goes--here is an easy trick--a frugal one, but you get the point--I hate waste, especially food waste-this certainly addresses the point...
Swiss Chalet Chicken Stock
Bones from a swiss chalet family dinner (you buy the whole chicken instead of individual meals--great price!) (or any roasted turkey or chicken carcass)
1 onion quartered
2 carrots cut up into chunks
2 ribs of celery
fresh herb combo (mint, thyme, oregano, winter savoury are my favourite)
(if you have them--if not, substitute about 1/4 tsp each of dried)
any other veg you have leftover or need to use up--like cauliflower, parsnip, leek, turnip
Place all ingredients into a large pot at cover with water. Simmer at least 3-4 hours. (If you have the time, I leave it overnight and re-simmer the next day for about 1 hour--adds a bit more flavour!) Add salt or more seasonings if necessary. Cool. Strain out bones and veg. You now have homemade stock! Easy peasy :)
Tip: you can use this as the base of any soup recipe that calls for chicken stock, or make chicken noodle soup (see below). I also freeze it in small 1-2 cup containers and use it in rice or other recipes that call for chicken stock. Soooo much better for you than canned/tetra pack soup, and tastes so much better!!
Chicken Noodle Soup
To stock add:
Chicken picked out of bone/veg strainings
3-4 chopped carrot
5-6 chopped green onion
3-4 chopped celery ribs
1-4 cup red lentils
more seasonings if needed
a couple good handfuls of"med" size egg noodles
Simmer for a 1/2 hour or so, add noodles and continue to simmer for at least 20 min.