Thursday, October 14, 2010

Waste not, want not--I'm sticking to it!

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
bay leaf
whole chili
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)
cracked pepper

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.


  1. Great tip Bonnie! I roast the bones first til browned and then simmer. Try it, you may like the flavor roasting adds. (roast...don't burn.) I am really enjoying you blog site. Thanks!

  2. Good tip on the roasting--I have roasted beef bones for stock before, but not poultry--will try it next time I am due for a pot :)
    Thanks for sharing!