Chicken Gravy and Stock
Part 2 of the roast chicken saga- after you roast your chicken, save the pan drippings and carcass to make this beautiful gravy and stock.
Ingredient: Herbs and Flowers
PUT HERBS IN ICE CUBE TRAYS AS FOLLOWS
Fresh herbs – I use this one all the time. I LOVE the Springdell herb garden. You pick the herbs from the garden, chop them up and put them in the cubes. Add oil and freeze. Remove the cubes and put them in a ziplock. Don’t forget to label them with what herb they are. I also like to do herb combos that I know I use together a lot for pasta sauces etc.
Simple syrup – I make a simple syrup out of equal parts sugar and water. Heat until the sugar has dissolved. You can freeze as is and just pop a cube into a beverage or you can steep the simple syrup with herbs or flavors too. I love to use mint from Springdell and let that steep. I let it sit in there until the syrup is cool, strain out the mint, freeze and I have cubes to use in my iced tea. Delicious.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Herbs and Flowers
Springdell Roast Chicken
The herbs and aromatics (citrus/garlic) are negotiable in this straight-forward approach to roasting a chicken.
Spiced Pork Tenderloin with Sweet and Sour Apple Cider
This recipe calls for onion powder and maple sugar, but real onion and maple syrup or cream could be substituted after the dry rub.
