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.



2 Responses to “Waste not, want not–I’m sticking to it!

  • 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!

  • 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!

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