Minestrone with home-made Chicken Stock ~ the little lioness

Minestrone with home-made Chicken Stock


I don’t have photos of the chicken carcass to share, just trust my that boiled the following up in a pot for an hour or so to make some stock the other day:

  • >BBQ chicken carcass. There was a little meat and fat left. Stuffing was removed
  • Water. to cover
  • An onion. Chopped
  • Veges that were starting to die – a carrot, some capsicum including its seeds
  • Salt n pepper
  • Garlic and Ginger. About a tablespoon of each.

I was told later than maybe soaking the carcass in some apple cider vinegar might have got out more noms.
I strained it into the red boxes and popped it in the fridge for a couple of days.


So…. for the minestrone, I got out a big pot, chopped everything up, and then:


Fried up the onion, garlic and celery in a sploosh of olive oil.


Added bacon. Oh and some red wine. And let that happen for about 10 mins.


Then the veges and the two tins of tomato. Heated that through and then added


Beans. Butter and red kidney beans. And some green stuff (dried rosemary and some fresh thyme in this case)


Let it simmer forever, then added some more crushed garlic, and half a cup of pasta spirals and let them soften.


Then ate it with some heavily discounted bake at home bread with butter.

Hubble Bubble!

What soup do you do?



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