Tuesday, August 31, 2010


We are blessed to have an extra freezer, which is what I kept telling myself today while I was emptying it out.

It had been awhile since I had done that (hello...boca burgers that had a 'good until 2007' stamped on the box?) and while there were a few surprises (a jumbo box of fudgesicles...score!) it was a pretty simple job.

The main reason for the clean out was to find as many roast chicken carcasses (mmmm....doesn't that sound yummy? there's gotta be a better word than 'carcass'...) as I could so I could spend the afternoon making homemade chicken stock.

There were nine of them and they all got divided up among three ginormous pots. The first time around they were stuffed with lemon and thyme and garlic, drizzled with olive oil and lots of kosher salt, then roasted at a really high temp (425) for 1 1/2 hours...after supper, I froze the leftovers still stuffed until a day like today. Throw them still frozen in the pot with a few carrots and some onion and simmer away for 4 or 5 hours.

The best part is the way the house smells while it's cooking.



After it's cooled just a bit, I grab whoever is closest to lift the heavy pots and strain out all the stuff and then offer them my unending love if they ladle it into jars.

I am sure it is the 'unending love' part that makes them want to help.
You could use tupperware, but I have tons of jars and they fit perfectly in the door of my freezer...so that is what I use.
Now to bake banana bread with the dozen or so frozen bananas.


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