We had a chicken carcass and a little of the meat leftover from two nights ago, so we decided to make a stew using up all the odds and ends in the fridge. We found a potato, a sweet potato, a beet, a parsnip, carrots, celery, and an onion. Because there were so many root vegetables we decided make an “Underground Root Stew”. Here’s what we did… (1) First, we made broth using the chicken carcass, an onion and some celery. (2) Then, we let the broth cool a little, and we skimmed off some of the fat. (3) After the broth was brought back to a boil, we put half a cup of rice in, along with some sliced celery. A little later we added sliced carrots. Then the cubed beet. Then the potatoes and the leftover chicken bits. (4) To season the stew, we added some sherry towards the end of the simmering. We also added salt, pepper, garlic, oregano, and onion powder. Best part: The beets make the stew a beautiful red color. And the parsnips floated when we were cooking them… they looked like little white boats floating around on the Red Sea. Worst part: The parsnips didn’t taste so good. You should pick them out and give them to your father (he likes them).
