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Dorm Room Dish: Leftover chicken bones

By Jacob Triebwasser Staff Writer

For a little while on “Dorm Room Dish” we’re going to talk about a few creative uses for leftovers that you may have not thought of before. From leftover rice, vegetables, chicken bones and even pizza crusts, you can make an entirely new meal packed full of flavor. The only things required of you-- other than the leftovers-- will be eggs, milk and a flavoring agent like vanilla or another flavor you like better. Today, I’d like to focus on a great ingredient that so many of us toss out: chicken bones. Chicken bones hold so much delicious flavor, and it only takes the smallest bit of effort to extract it.

We’re going to be making stock, a flavorful liquid made with the bones of the animal as opposed to the meat, which is broth. If you want to put in a little extra effort and end up with something truly delicious, I suggest gathering a mirepoix- a mixture of onions, celery and carrots- and a bouquet garni, which is just a selection of herbs that you personally enjoy. Since our chicken was already cooked, we will be making a dark stock.

1.Add a little oil or butter to your pan and heat it over medium heat until it forms lines when you tilt the pan. 2.Then add your bones. 3.Sear them for a few minutes to add color, then add in salt, pepper and mirepoix. 4.Cover everything with water and bring it to a simmer over medium heat for about one to two hours. 5. Add your bouquet garni while simmering if you are using one. 6.Then simply strain, serve and save whatever is left for later use.

I suggest serving this stock with whatever little bits of meat were still on the bones, as well as with some fresh, thinly sliced carrots and noodles.

Bon Appetit!

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