Challege #4 –
I had to look up what offal was. Probably because I don’t eat anything that is considered offal. The only person I know who does is Sumo’s dad, and that’s because he enjoys a rare plate of liver and onions. Aside from that, I believe I may have an underdeveloped palate – or just a weak stomach.
I don’t know, but I have no interest in eating brains, or tongue, or heart. I’m not judging those who do – hey, more power to ya! (Protein to ya?) But for me, just, nope.
So figuring out what to make this week was hard.
The only reason I figured something out, and am still alive in this challenge, is because I made tacos using the meat from a rotisserie chicken.
Before throwing away the bones, a thought crept into my head. If I use those bones to make bone broth, is that considered offal? I’m still not sure if it is or not, but I’m figuring that some of the bone marrow got in there for flavoring. And that, my friends, I am perfectly ok with.
Plus, it turns out that bone broth is pretty healthy. Check out this video/article about it’s benefits!
- 1 rotisserie chicken, meat picked clean
- chicken bones
- 3 carrots, chopped
- 1 medium onion
- 2 tbsp Chives
- 1 tbsp Parsley
- 1 tsp Thyme
- 1 tsp Sage
- 1 bay leaf
- 2 chicken bouillon cubes
- 2 c. cooked noodles
- 1 tsp salt
- 1/2 tsp pepper
- Add the chicken bones to a Crock-Pot.
- Cover them with water and cook them on low for 6 hours.
- After 6 hours, add chopped carrots, onions, and celery, and continue cooking on low for 1 hour 15 minutes.
- Add chives, parsley, thyme, sage, bay leaf and 2 chicken bouillon cubes and cook for another 45 minutes. Strained everything out, - reserving the liquid.
- Pour liquid back into Crock-Pot and add chicken, noodles, salt, and pepper.