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   Elizabeth Tai | 戴秀铃 🇲🇾 (liztai@hachyderm.io)'s status on Sunday, 03-Mar-2024 17:46:14 JST Elizabeth Tai | 戴秀铃 🇲🇾

   Made a big pot of soup for the week and i will be taking this mostly for dinner. This is a "lite" and cheaper version of my mum's soup, which uses pork belly and abalone. Instead of using pork belly like my mum does, the broth is made rom chicken stock which i made from the chicken bones from the roast I had a week ago.

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     Ross McKay (webaware@fosstodon.org)'s status on Monday, 04-Mar-2024 09:22:23 JST Ross McKay

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     @liztai love this. A couple of weeks ago we did a week of duck, starting with simmered duck of which we ate legs and thighs, breast the next night, duck pilaf for two nights with the rest of the meat and some duck stock, and a vege soup with the remaining duck stock. Superb eating.

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     Elizabeth Tai | 戴秀铃 🇲🇾 (liztai@hachyderm.io)'s status on Monday, 04-Mar-2024 09:22:23 JST Elizabeth Tai | 戴秀铃 🇲🇾

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     • Ross McKay

     @webaware Yes, I always find it wonderfully economical to buy a roast of either chicken or duck! So many things you can do with the entire thing, and so many ways to eat it. I make sure to save the bones to make chicken stock for soups too. Buying a roast from the supermarket is what I usually do as I am usually too busy to roast the whole bird myself.