canny granny

continued from Chicken Soup part one
The chicken carcasses simmered overnight and most of today in my slow cooker. After pouring everything into a large bowl, I cooled it down on the kitchen bench and then popped the bowl into the frig for an hour. Long enough for the fat to form a crust on the top, which makes it easier to skim off.

I then transferred the liquid into plastic containers, one for the freezer and one for tonight’s chicken soup. (I always grab a cup to pour over my cat’s dried pellets before I start to season the stock.)

Soup

• one container of stock
• 2-3 cups of water
• 2 onions, peeled and chopped
• 3-5 garlic cloves
• 2 carrots, chopped
• small pkt of instant noodles (throw away the little flavour sachet)
• the cooked chicken meat from the stock-making process
• Salt and pepper
• parsley, finely chopped

• Put the vegetables into a soup pot, pour 2 cups of water over them and bring to a boil. Simmer for 5 minutes.
• Pour in the chicken stock and the bits of cooked chicken, add the noodles.
• Season with salt and pepper. Let it simmer another 10 minutes, adding more water if necessary.
• Sprinkle with chopped parsley before serving

Total cost to me $4.20