Eat the Chicken. Take the Broth.

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 🙂