All kinds of chicken
The classic chicken packet is frozen, costs around 70 cents and consists of spine. Chicken back.
Of course you can cook a soup out of it, but you can also stew your back:
For this purpose, the thawed back parts are salted, peppered, dusted with flour and seared with onions and a little garlic, in hot oil. Deleted with vegetable stock, cover it and stew! Reduce heat. Again and again pour broth, let smear, add.
After half an hour, the bissl meat, which adheres to the back, even and can be replaced. Now you can cut the meat very small and enjoy with the onion sauce. With the contents of a small tin of peas, you can expand the amount. This small ragout is enough for 2, goes well with potatoes, pasta, spaetzle, rice, dumplings .... to all.
If you mix this detached meat with poultry skin, without sauce, you get something that has a distant resemblance to liver sausage and can be used as a spread.
But now to the bones, the carcass, which should not be thrown away, because from this one can cook a wonderful, very tasty broth. Cover with cold water, add an onion, if you also have leek, carrot, celery - the classic greens. One will have to salt a bit more. This broth is allowed to simmer for a few hours. Straining, a deposit - you can not expect more from such a little chicken!
