drew@furrfu.invalid (Drew Lawson) writes:
As usual, after Thanksgiving I simmered the bones until the attached
meat fell off. I simmered down the result a bit and put in quart
Mason jars to sit in the freezer until it is soup time.
Being almost soup time, I just went to pull out a jar to thaw. It
looks like I got a little too greedy on jar space. Two of the five
jars have broken, even with the plastic lids. That's a first for
me (though I don't freeze a lot in jars).
I guess, after careful inspection, I'll be making 2 quarts of soup
instead of one.
I may need to buy more garlic.
In most cases I buy my chicken parts with bone and skin, usually in
large family packs. The same day, if it's thighs as an example, I will
clean them all and freeze dinner-sized portions. I'll dispose only the
skin then bag the bones separately. Over the course of a year, i have
bone bags on a bottom basket in my freezer that gather. With these
bones, I make large volumes of white chicken/bone stock during late
summer. Sometimes it lasts a year. It all depends on how often I need
stock.
If you don't mind a suggestion from someone else with space
considerations, don't use jars. When it's time to freeze fresh stock,
acquire a stack of tupperware-like containers in the size you want for
cooking. Pour stock into each. Ahead of time, prepare a shelf in the
freezer for the stock containers. Once they're froze (or frozen enough), transfer the frozen ingots (my wife calls them that) to a freezer bag or foodsaver (what I do). They will all be uniform in size/shape and
stackable. You'll find that you can store way more stock this way. I
typically have a shelf dedicated to the bagged stock with some
overflow.
Daniel
sysop : air & wave bbs
finger :
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