Maybe I’m only striving to redeem myself after using storebought roux. Next thing you know, I may be feeding my family storebought bread! 🙂
Last week some cooking show was on and the chef was using chicken broth. He said if you can’t use homemade broth, you might as well use water. Hope that same theory doesn’t apply to roux! 🙁
This weekend I made broth and if you’ve never made homemade broth, you really should try it at least once. Here’s a post where I did it in the crockpot. But lately I’ve been doing it in the pressure cooker and I think it works better . . especially when I’m needing cooked chicken meat also.
Stick a chicken in the pressure cooker. Add a bit of salt, pepper, a bay leaf or two, a quartered onion, some celery and carrots . . whatever you want to add. Cook it at high pressure for 6 – 8 minutes.
Remove the chicken and it can easily be shredded with forks. Once the broth cools, strain it and either can it, freeze it or use it.
The smaller bowl on the left went into the gumbo. The larger bowl on the right will be used with my cornbread dressing for Thanksgiving.
The chicken . . one bowl went into the gumbo and one bowl will go into the cornbread dressing. I can hardly wait til Thanksgiving Day!