I can’t remember her name either, but she used to visit her local butcher and spend £1 on a bag of chicken carcasses.
She roasted them, then took the meat off the bones (several portions of meat).
Then simmered the bones to make chicken broth (several portions).
I was fascinated and did exactly the same.
There were 6 chicken carcasses in my carrier bag, which yielded 500mls of meat (i put it in a measuring jug as i pulled the pieces of meat off the bones). Then i got a couple of litres of the most fabulous stock too.
All for £1
Thanks for that
@Brunneria . I've keep racking my brains, but the name just won't come to me.
Since I bought my very clever electric pressure cooker, I always have home gelatinous, made stock around.
When I go to the butcher and ask for bones for stock, I'm never charged, but then we are regular customers. I just don't ask at the weekends as they shop is just too busy and they tend not to be actually butchering (as in butchering whole animals on a Friday/Saturday).
Again, since having the cauldron, we eat far more really cheap cuts because they do so well, under pressure.
Pork or ox cheeks anyone? Beef shin, oxtail, breast of lamb, lamb's heart, flat ribs, or any ribs for that matter. That'll be us.