Flageolet pushed me back a decade to when I had the time to
make my own chicken stock from leftover bones, and
I did it in our little kitchen in the studio (when do I have time at home?)
Saved the bones from a curried roaster in the roasting pot. So here is the thing:
If you cut the fat out of the inside of the chicken before you roast it, there will be very little of that congealed milky fat leftover — but lots of the gelatin.
If you buy a healthy chicken — organic, or at least non-GMO —
if possible an heirloom bird — then you get little fat and can feel okay
about the toxins stored in the fat — therefore healthy fat.
Then unless you have a serious heart problem that little bit of fat
adds flavor and is so yummy in beans!
You want that to go into your simmer pot too!
I simmered the bones with a onion skins and carrot ends, until the broth
smelled perfect, let it cool, and picked the tiny bits of chicken off the bones.
I had enough broth for two bean cookings!
My beans were cooked right in that lovely broth with an onion, NO bacon just olive oil to sauté, carrots, one small chopped sweet potato, 2 T sugar chilies, and seasonings:
2T curry, 2T cumin, 1 T turmeric, 1t garlic salt (rather salt after).
I will use more curry next time.
The green beans kept their color longer — only beans so far other
than a black bean (next) that kept its color at all..
“Memory is more indelible than ink.”
Anita Loos, Gentlemen Prefer Blondes.
“I think not….”
Me… why I journal!
Hahnemühle Nostalgie Sketchbook,
TWSBI Eco 1.1 with Robert Oster Green at Night ink,
Platignum from London pen with Robert Oster Green Lime ink,
Lamy Vista with Robert Oster African Gold ink,
Platinum Carbon Pen with Platinum Carbon ink waterproof cartridges, Pitt White pen, Holbein, DS Primatek and Daniel Smith watercolors.
©D. Katie Powell.
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I teach architectural sketching,
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