Not the Wall Street kind, but chicken stock in the making. Marianne freezes the carcasses of whole chickens. Yesterday she put a bunch of chicken parts in the roaster along with celery, carrots and onions and let it cook all day. We will freeze the stock tomorrow in pints and half-pints. She will have stock for soups and casseroles all winter. (Sorry Swanson's, Marianne's is better!)
4 comments:
Yum, all those veggies look good. I'm afraid I don't have patience to roast the chicken all day. I just boil it up for a few hours along with the veggies. It tastes good and I feel great about not buying sodium loaded stock. You are also blessed to eat from Marianne's efforts :-)
Thats the kind of effort that can really make a meal latter on! Real cooking - what a treat.
Stewart M - Australia
Now that's being prepared - how wonderful. Bet it smelt good too!
Sounds perfect. Do you save the veggies and some stock for a fresh soup first? - Margy
Post a Comment