Hello everyone,
I don't know about you but every time I buy a whole chicken I end up with a big useless carcass and I don't know what to do with it. The worse thing is there are always pieces of meat stuck on it and unless you scrub your carcass real good... no, actually even if you do scrub it real good, you'll always have some waste. I am not a vegetarian (as you might have guessed from this blog's content) but I do consider that if you buy meat or if you kill an animal in order to eat it; the least you could do is to try to use whatever that animal got to the maximum. It doesn't make this animal less dead but I believe it makes its death less vain. Not sure I am being clear here... moving on...
In order to minimize the losses, I came up with the idea to use the chicken carcass into a congee. This way I get a good healthy meal and I minimize as much as possible the losses. Among the remaining organs, I feed them to my cats with the bones; with the exception of the head and the intestines, most of the chicken body is used one way or another.
A good way to recycle a chicken carcass and to cook yourself a healthy diet friendly meal.
In order to minimize the losses, I came up with the idea to use the chicken carcass into a congee. This way I get a good healthy meal and I minimize as much as possible the losses. Among the remaining organs, I feed them to my cats with the bones; with the exception of the head and the intestines, most of the chicken body is used one way or another.
| Preparation: 5 mn | Cooking: 1 h 30 | Total time: 1 h 35 | |||
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A good way to recycle a chicken carcass and to cook yourself a healthy diet friendly meal.
Ingredients:
1 Chicken carcass
100 g rice
1.5 l of chicken broth (or water)
1 garlic clove
3 small red onions (or half a big one)
1 tablespoon ginger powder (or 5 cm fresh ginger)
Salt
Preparation:
- Rinse the rice 2 or 3 times, the water must be clear.
- Chop your garlic clove and your onions (and your ginger if you use fresh one).
- Add your washed rice in a rice cooker pot with the chicken carcass, the chopped garlic clove, the onions, the ginger and the broth.
- Cook until the chicken carcass start to collapse on itself (depending on your chicken it may take a while). Add water each time the congee gets too thick until you reach the desired cooking. If the chicken is a tough one, you may want to skip this part and just wait until your rice and broth get soupy. CAREFUL, the meal may tend to overflow, if it does make sure to keep your rice cooker slightly open.
- Rectify the taste with some salt
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| Step 2 |
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Variations:
You may vary the spices and add some vegetables to the pot to flavor the congee the way you want.
Depending on the desired result, you should add water if the congee is too solid or cook longer if too liquid.
Variation depending if weather you
Variation depending if weather you
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Enjoy!
Cooking daddy
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