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I made a very nice roast chicken for lunch. Now I am simmering the picked carcass, onions, celery, parsley, carrots, sage, savory and bay leaf to make chicken with wild rice soup, and if I have enough, some frozen stock cubes.

As usual, AFTER THE FACT I wish I’d taken photographs of the entire process, but really, I roasted a chicken.  Everybody who likes to cook knows how to roast a chicken.   I haven’t made my own stock in a while, but this should yield enough to make soup tomorrow, and then reduce the rest to make tasty tasty stock ice cubes.  Knorr makes very good flavor cubes, but at $5 for 4, I’ll save $15 by just putting the concentrated stock in an ice cube tray and freezing it.

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