A couple weeks ago a friend who happens to own a BBQ restaurant gave me a pile of carcasses left over from his smoked chicken. I was like :dubious: but went ahead and made stock with them.
The result: a pretty good stock with a slight smokeyness to it. The smoke is enough to tell, but it’s not overpowering or anything. In the right recipe, it could be really good.
Problem is, I’m having trouble thinking up the “right” recipes. So far I’ve got:
Corn Chowder (I already made this and it was wonnnderful)
Could be interesting in Chili
And that’s it. What else could be good with a bit of smokey chickeny essence in it?