#chicken stock

When making filled pasta, I always have scraps that didn’t make the cut – maltagliati. I dry, freeze, and use them in my favorite chicken soup. Homemade chicken stock, wilted arugula, chicken bits from the bone, a poached egg, toasted breadcrumbs and grated parmigiano reggiano.

Freezing onion and garlic ends, and bits of chicken fat, tendons, arteries, and other stringy bits I don’t like eating (it’s a texture thing don’t judge me) for use making chicken stock at a later date.