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<blockquote data-quote="TriciaWs" data-source="post: 2138381" data-attributes="member: 475901"><p>Roasting a chicken and pouring off the juices to cover the green veg tastes great, especially if you can find one that still has giblets - these just get boiled in a little water while the meat cooks and then boil down the liquid.</p><p>I rarely cook a whole chicken now, but always boiled the bones once I'd removed the meat - about 2 hours with an onion makes great stock. Boil it down till thick and freeze in an icecube tray.</p><p>Oxtail makes a very tasty gravy, it is expensive now but even a small piece will add flavour to a beef stew.</p><p>Also rinse the pan you cook bacon in with a little hot water and store that in the fridge to add to pork juices or for meatballs.</p></blockquote><p></p>
[QUOTE="TriciaWs, post: 2138381, member: 475901"] Roasting a chicken and pouring off the juices to cover the green veg tastes great, especially if you can find one that still has giblets - these just get boiled in a little water while the meat cooks and then boil down the liquid. I rarely cook a whole chicken now, but always boiled the bones once I'd removed the meat - about 2 hours with an onion makes great stock. Boil it down till thick and freeze in an icecube tray. Oxtail makes a very tasty gravy, it is expensive now but even a small piece will add flavour to a beef stew. Also rinse the pan you cook bacon in with a little hot water and store that in the fridge to add to pork juices or for meatballs. [/QUOTE]
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