In these times we’re conscientious of making the most of our hard earned dollar and the meat we buy from it. It’s especially desirable to me to make the most of the hard work of local farmers and the life of the animal that we cook. That’s why I’m about to do a series on how to stretch out a big local chicken into 3 recipes!
I’ll show you how to make a broth infused with those classic Vietnamese pho flavours you love using the trendy Instant Pot. Please don’t hold me to the fire on this one, I know that it isn’t traditional to pressure cook the ingredients for a classic pho but trust me, this’ll curb your cravings. PLUS you get to use up that left over chicken carcass you’ve kept in your freezer after roasting a whole chicken.
The goodness of eggs cannot be understated! Here’s a recipe using Ferme Reveuse’s delicious eggs. I’ve consistently been getting them delivered to me for a couple of years. Whenever I eat regular store bought eggs, I realize how much they lack in flavour.
