My chicken stock never seems to be the same way twice. I generally just use what's in my fridge. This time I used about 5 cloves of garlic, 1 red onion, a handful of red cabbage, a handful of parsley, some baby carrots, beet greens, celery, salt/pepper and dried sage. I also like to add a chicken bouillon cube.
Do you ever use beet greens? They are chocked full of calcium, iron, magnesium and phosphorus. They also contain vitamins A, B-complex and C. Definitely a winner in my book. Not sure how else to use them? Try juicing your raw beet greens.
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