Weekend Update

I spent most of Saturday, just putzing around, straightening up, doing chores and eating an occasional slice of cold pizza.

By Sunday morning, the pizza was gone, so I made scrambled eggs for brunch and slathered them with hot sauce.

When I was getting out the pizza, I saw on of those “family packs” of chicken thighs that was starting to get freezer burn. I decided to turn them into chicken stock, so I got them out to thaw.

I went outside and harvested this year’s chives. I cut them with scissors into a gallon freezer bag and popped them into the freezer.

By the time the chicken thighs were thawed, it was late in the afternoon. It takes about four hours, so I was pushing it, time-wise. But I put the thighs into my medium stock pot and added in two carrots, two stalks of celery, all my remaining shallots, (all rough chopped) a whole head of garlic cut in half, some parsley, two bay leaves, some thyme, a lot of salt and a lot of black pepper.

I filled it about half full of water and brought that to a boil. Then I turned it down to medium low (I like to see the occasional bubble).

Four hours later, I used the spyder to get out the rough chunks and then strained the stock through a sieve. I let it cool watching my Sunday night shows.Then I put it into my four cup freezer containers (pouring it through another, smaller sieve. I got 5 1/2 containers (or roughly 22 cups of stock). I put those in the fridge to chill and went to bed.