Eat the Chicken. Take the Broth.

4 Nov

I know Rosh Hashanah was a while ago but I must tell you about this amazing pomegranate chicken I made. It is from Susie Fishbein’s Kosher by Design, a great book with phenomenal ideas and very awkward commentary that I sometimes find myself copying (like when you try to describe wine with a hint of cherry in an oak barrel, but really it just tastes like wine.)

While the recipe was great, I had all of this wonderful chicken, pomegranate broth afterward that I just felt to guilty to throw out. Not only do I hate wasting food but stocks are some of the best ways to make soup or marinade meats.

So, after some thought, I saved the broth for about a week in a rubbermaid container and took out my Le Crueset dutch oven and went to my local butcher and asked for 1 lb. of brisket. They looked at me like I had 9 eyes and said how many people are you cooking for? I said 2 and they happily cut off a slab of beef. And so, I put the broth (after skimming the fat)  in the dutch oven with the brisket, let it come to a boil and simmered for 2-3 hours and VOILA a yummy flavorful slice of meat that was super easy to make and eat 🙂

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4 Responses to “Eat the Chicken. Take the Broth.”

  1. Nancy Androphy November 4, 2011 at 12:36 pm #

    You are so creative, Dina! That sounds delicious. Thanks for sharing.

  2. kitchen tested November 4, 2011 at 2:05 pm #

    Sounds incredible!!! Last week, I boiled turkey necks in boxed vegetable broth and the cooked broth was INCREDIBLE! It’s in my freezer as we speak and now I’m thinking of pouring it over brisket. This week, I made a turkey neck, chicken neck and chicken gizzard soup and I’m planning to save the extra broth from that as well. Thanks for the idea!

    • Dina Mann November 5, 2011 at 7:27 pm #

      Yum!!! Might even be good with veggies for a soup/stew!

  3. Leonard Mann November 7, 2011 at 3:15 am #

    Great idea;Can’t wait to try it

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