We had three raw chicken legs left over, and don’t you just hate it when that happens?
I didn’t want to make up another batch of chicken broth, because that’s what the rest of the legs had gone for, and we didn’t have that much room in the fridge. Fortunately, I found a Pho recipe online — or it found me, it just popped up that morning in my RSS feed. Trouble is, MJ and I, we’re not big fans of anise nor fennel, nor even cilantro. I know, that closes off whole civilizations-worth of cuisine. So we decided we’d make do with substitutions. And then she went off to a meeting and I got hungry and I decided I’d make do with substitute substitutions. So I made a small batch of pholich broth, using ginger and chopped up onion and chopped up remnant celery, including the leaves. We did have fish sauce, so that was authentic. Slow-cooked it for four hours, and strained off the solids. Left with an unclear broth that tasted vaguely Asiatic, and a cup of boiled celery and onion for dregs.
Next morning I made my oatmeal with the original chicken stock (saving the pho for pho), and added a couple of dinner teaspoons of onion/celery dregs, about a quarter cup.
Setup: 1/3 cup of stone ground rolled oats, 1/4 cup of leftover chopped onion/celery mix, two dinner teaspoons of potato flakes, one cup of broth, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove.
Results: Fair. The celery wanted to dominate. In another recipe I had tried chopped cabbage, to the same effect. The difference being, the dominant cabbage flavor was better than this dominant celery flavor. I guess celery really should be a background ingredient. Soy sauce helped.