Okay, I did it again...accidentally pushed the wrong button and erased my lovely, long post. And I can't get any of the pictures to load--I'll try them again tomorrow. Urgh!
So...to repeat myself...
I love homemade chicken stock. There's nothing in a can, box, or cube that can compare. When we moved, I cleaned out my freezer and gave all my chicken stock to my aunt Susan and since then, I've been using canned stock.
I finally had enough leftover chicken in the freezer to make it worth my while, so I got out the stock pot yesterday and made stock. And now look at all of it--more than 40 cups of delicious, cold-killing, super healthy chicken stock! All waiting to be made into chicken noodle soup, tortilla soup, lentil soup, and just about any other soup I can think of...except beef.
[picture of lots of stock and a wooden chicken]
Here's how you do it.
[picture of stock pot and measure]
Save all the leftovers from when you roast chicken (or get a rotisserie chicken from the grocery) and put it all--skin, bones, meat, vegetables, sauce--into freezer bags. When you have leftovers from two or three or four chickens, put it all into a stock pot (still frozen) and cover with water. I also add a splash of vermouth and a spoonful of crushed garlic. Cook over low heat for at least 12 hours, then let cool. Your home will smell so good.
Pour stock into containers or freezer bags through a seive and freeze. The fat/oil will rise to the top as it freezes, making it super easy to remove before using.
You won't go back to canned stock again. Trust me.
Here are some pictures from Dad's birthday dinner on Saturday at the Buckhorn Exchange. Told you there were lots of animals. (And that's Dad in his new waders--watch out fish!)
[picture of the whole family around the table]
[picture of restaurant wall filled with animal heads]
[picture of Dad in his new waders]