I came home from my time away with yearnings for rice noodle soup from the hotel breakfast buffets — broth-based rice noodle soup with mixed veggies and lime and sriracha. *sigh*
This week I substituted canned broth for “real” broth and that was okay for a while but today I took the chicken carcass from the roast chicken we had for supper a couple nights ago, tossed in chicken wings, onion, garlic, chicken bones from the nights in between, and ginger and concocted a tasty chicken broth.
Tonight for dinner, we had the chunky bits from the broth mixed with sriracha sauce and lime juice. (I’d bagged up the broth in 2C ZipLoc bags — 2 quarts worth — and put in our teeny freezer.) Tossed in chopped onion, cilantro, and shredded cheese. Folded into hot corn tortillas with chopped lettuce and … chicken tacos!
Tasty.
Tomorrow’s supper will be roast chicken sprinkled with spices and herbs, with smushed up roasted garlic slathered between the meat and the skin …
The leftovers will be yet another chicken carcass for the next time I want to make a batch of chicken broth.
And so it goes. …
Update: The roasted garlic chicken tonight was FABOO. *sigh*