I acted like I had discovered gold when I found the secret to crispy sweet potato fries (corn starch), but our most recent culinary exploration is even better! With the help of Laura over at In Widening Circles, Matt and I made homemade chicken stock the other weekend and it was delicious, economical, and not overloaded with sodium.
Steve and I walked to the Farmers Market on Sunday morning to get fresh veggies and then we set our rotisserie chicken that we had had for a late Monday night dinner to boil for the afternoon. I then used our homemade chicken stock to make a yummy corn chowder. I really like these 3-in-1 type deals: get a rotisserie chicken for a late dinner, use the leftovers to make chicken stock, and then use the chicken stock in a new, hearty soup! I definitely recommend this if you have some extra time!
Check out the recipe we used here.