Comments on: Waste not: Soup, schmaltz and chicken “chicharron”

By: Steve

Steve — Fri, 31 Dec 2010 04:03:15 +0000

A “bluish” schmaltz jar? How appropriate.

By: Tia

Tia — Mon, 16 Nov 2009 20:28:49 +0000

I have been lurking on the blog for some time now and the timing of this was great! I just made a whole baked chicken last night and threw the carcass plus skin in a pot in my fridge so I could make stock today. The idea for the skin is great and I can’t wait to try it!

Thank you!

By: Make It from Scratch Carnival

Make It from Scratch Carnival — Sun, 06 Sep 2009 13:07:09 +0000

[...] presents Waste Not: Soup, Schmaltz and Chicken “Chicharron” posted at Cheap Like Me. A great way to make the most of your [...]

By: Prescription Drugs - Fosamax

Prescription Drugs - Fosamax — Thu, 27 Aug 2009 06:20:41 +0000

Prescription Drugs – Fosamax…

An interesting post by a bloger made me ……

By: Artist Julian Rosefeldt’s Art Work and Paintings at the Saatchi Gallery | False Favourites

Fri, 22 May 2009 07:10:13 +0000

[...] Waste not: Soup, schmaltz as well as duck “chicharron” | Cheap Like Me [...]

By: Check out the ‘Make It From Scratch’ carnival! | Cheap Like Me

Check out the ‘Make It From Scratch’ carnival! | Cheap Like Me — Tue, 19 May 2009 12:42:45 +0000

[...] post from last week on chick-a-rrones is part of today’s Make It From Scratch Carnival, hosted by It’s Frugal Being [...]

By: JoAnne

JoAnne — Sat, 16 May 2009 14:58:17 +0000

You can use the schmaltz instead of oils or I use to cook up the veg for soups that I add chicken stock to. It adds another layer of flavor.
You can NEVER go wrong when doing what Mark Bittman recommends!
Love him!

By: Angelique

Angelique — Sat, 16 May 2009 02:21:39 +0000

YUM! Lindsey asked me if I had seen the Chicken Soup Recipe and I was over like a dart. I’m going to try this out soon!

By: ThatBobbieGirl

ThatBobbieGirl — Fri, 15 May 2009 20:16:46 +0000

Frugal way to be! I’ve started saving chicken, beef and pork fats to use in cooking. Hey, it’s free, you can match the taste to what you’re cooking, and it’s better for you than stuff like margarine or shortening. In my opinion, it’s also better for you than most vegetable oils, as well, no matter what’s hounded into our brains by so-called experts.

My stock secret for making stock (don’t tell anyone) is that I save meat scraps and bones after meals and stash them in bags in the freezer. When I have a pot-full, I make a batch of stock. I try to make mine somewhat concentrated, because it takes up less room in my freezer, and I can dilute it to taste, or not if I want a stronger flavor.

By: shadygrove

shadygrove — Thu, 14 May 2009 23:01:22 +0000

What a great post! I love the “chick-arrones” idea, and your complete use of the chicken. I use schmaltz in matzo ball soup, which really is the best cure for a cold. Here’s my grandma’s recipe, which of course is the best one! http://old-man-summer.livejournal.com/11781.html