Liquid Gold

The local Piggly Wiggly had chicken leg quarters on sale for thirty-nine cents per pound. I don't eat chicken legs, but I will eat thighs, so I bought ten pounds. I put half in the freezer and put the other half in the crockpot with my onion scraps, celery, carrots, water, salt and pepper for ten hours on low heat. I took it out of the crockpot and put it in the fridge overnight. This morning, I skimmed off the schmaltz, scooped the broth through a strainer, and shredded the meat.

I'll use the meat for chicken casserole later, but right now I have one beautiful quart of the richest, most delicious chicken stock in the freezer. The possibilities are endless! My cyber buddy Linda's Jewish Pennicillin? Seasoned rice? Seasoned veggies?

Until then....



ETA: Onion scraps. Whenever I have bits of onions left, too little to save for use another time, I put them in a container in the freezer. The same with celery tops and carrot ends. Then, when I'm ready to make broth, I empty out my scraps. I have a very interesting freezer full of veggie scraps and butter wrappers. I use the wrappers to grease pans for baking.