Chicken stock holds up beautifully in your freezer for months and months. I know you can easily buy chicken stock at your grocery store, but this one batch made 20 cups of stock (that's 5 store bought boxes) and takes very little hands on time. Not to mention the flavor is unbeatable! I also included my preferable freezing method for squash and zucchini, a perfect way to enjoy garden veggies year round! A well stocked freezer makes mealtime quick, easy and homemade!
Chicken Stock
I made a roast chicken the night before and saved the cooked carcass along with the innards (heart, gizzard, liver). Throw all of these in a large soup pot with 2 carrots cut in half, 1 onion cut in quarters, 2 celery cut in half, 2 bay leaves, 5 peppercorns, 1T salt, parsley stems (save the leaves for something else), garlic bulb (split horizontally). No need to peel anything. Fill with water to the top and gently simmer mixture for 4 hours. Strain all of the vegetables out of the stock and pour in freezable containers. Allow to cool to room temperature, freeze for up to 6 months.
Zucchini and Squash Freezer Prep
I shredded about 10 zucchini and squash, put them in a colander and set it in boiling water for 2 minutes. Next remove and set the squash in ice cold water to stop the cooking. Put in freezer bags and make sure as much air as possible is removed. Store in your freezer for up to 3 months. Use in marinara, meatballs/meatloaf, baking breads.
No comments:
Post a Comment