When I work ahead and poach several boneless skinless chicken breasts in the slow cooker, there is lots of juice at the bottom of the pot when the chicken is done. Instead of pouring this down the drain, I pour it into ice cube trays and freeze it. Once the cubes are completely frozen, I pop them out and store them in the freezer.
My ice cube trays hold right around 1 tablespoon of liquid per cube. So if a recipe calls for 1/4 cup chicken broth, for example, I know to pull out 4 cubes. And the best thing is, this chicken broth is completely free.
One thing to watch is the salt content of your dish. You may find you need to add a touch more salt when cooking to accommodate for no salt in your chicken broth.
Find the whole "Working Ahead" series here.
Good tip. I should do this with the carcass of roast chicken. Cheers
ReplyDeleteI think this is a fantastic idea!
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