Last night I made fried chicken. I had bought a whole chicken, of course, being cheaper, so while I was fixing the rest of dinner I threw the neck, gizzards, and back into a small saucepan, added an old carrot, some celery, half an onion, some pepper...
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Last night I made fried chicken. I had bought a whole chicken, of course, being cheaper, so while I was fixing the rest of dinner I threw the neck, gizzards, and back into a small saucepan, added an old carrot, some celery, half an onion, some pepper and a bit of thyme and brought it to a simmer. I left it simmer until we had cooked, eaten, and mostly cleaned up dinner. I strained the broth and poured it in an old pickle jar. Left in the refrigerator overnight, the fat solidified at the top and was easy to remove. Tonight I sauteed the other half of the onion, chopped, in a bit of oil, then added a grated carrot, a grated yellow squash, and some leftover collard and turnip greens from last night’s dinner. Then I added the chicken broth from last night. Looking through the refrigerator I spied a bit of leftover baked beans and added that as well. I let everything simmer for a few minutes. Grated vegetables cook pretty quickly. I tasted and added some pepper and salt and threw a quarter... See less 
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