It started because I was making a recipe that called for cream of chicken soup, which I thought I had. I called down the street to my trusty friend and sure enough she didn't have any either. So rather than make the ten mile trip to the nearest grocery store I decided to scour the Internet and my pantry for supplies and recipes to make my own. What I discovered was that I could make and freeze several kitchen staples for a fraction of the cost of buying canned (we all know that soup coupons are few and far between!)
So I now have a freezer stocked with cream of chicken soup, french onion soup and chicken stock. The next time I make a roast I will be making beef stock as well!
So here are my finds, I hope you will love them as much as I do!
|Place chicken carcass in medium sized pot and just cover with water (about 6 cups), bring to boil and then simmer over a low heat for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates. Skim fat from the top of the broth. Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice. Allow stock to cool uncovered. Strain into a storage container and either use immediately or freeze for later use.|
This one is great for putting the tidbits of meat left on a baked chicken to good use!