Archived entries for favorite recipes

How I Figured Out How To Roast A Leg of Goat

The first time I tried to cook with goat, it was HORRIBLE!!! I’d never prepared goat until a few weeks ago when I fearlessly listed it as the entree for our Polynesian meal. As our entree, I not only had to figure out how to make it, I had to make it awesome.


My second attempt at making goat, a leg roast is coated with papaya seeds to tenderize the meat.

When my first attempt (braised goat in coconut and rum) came out of the oven, I was staring at lumps of grey meat bathed in a curdled gray sauce. This was definitely NOT awesome! Tasting it only made it worse. I hate throwing food away, but that was the only place fit for this dish! I didn’t take a picture because I was too stressed out and embarrassed, but I wish I would have because it was DISGUSTING!

I knew goat was a lean meat which could be tough, so it would be best to slow cook it with a liquid to help it keep moist, which was the impetus of my first attempt. For an island effect, I chose rum and coconut milk. Well, I’m still not sure what part of the body those cuts came from, but they were tough grisly and grotesque. The rum was not acidic enough to help tenderize the meat and coconut milk, upon continuous cooking, apparently curdles. I guess goat has a tendency of turning gray when cooked and the white cooking sauce, surely didn’t help its color. It looked horrible and tasted disgusting. This recipe SUCKED! I was a bit stressed out.

It seemed the obstacles I needed to work around for this recipe was:

  • keeping the meat tender and avoiding tough chewy meat
  • avoiding the gray color which is unappetizing!

To tackle the main problem of tough meat, I decided I needed was a good cut from a real butcher. Although I’d never done one before, not even with lamb, a leg roast would probably be the best way to go. I found a great spot in the warehousing district and picked up a fresh leg of young goat which would be more tender with a milder taste then an older goat. An average leg roast from a young goat (leg in) weighs about 4-5 lbs.

After my last fiasco, I wasn’t taking any chances with texture problems, so I decided to marinate it overnight AND apply a dry rub for a couple of hours before cooking to ensure a moist tender roast. I had previously marinated my first attempt in rum only, which I figured wouldn’t be enough. I decided to add fresh lime juice which would pump up the acidity, and I added olive oil, to help infuse some fat into the lean goat meat.

But now color. Gray meat just looks gross. If I was doing a red wine marinade that would give it color, but I wanted to stick with tropical flavors (rum, lime etc). I started thinking of other things I could use for color, and I finally thought of one of nature’s most powerful natural dyes: beets! Although not authentic to Polynesia, I added beets to the marinade to give this meat some color.


Leg roast for the event on the grill. You can see the ginger, garlic and lardoons sticking out in areas around the roast.

It worked. The morning after its marination, I found what looked like a tandoori leg of goat! Even more so, it was purple! Well, I thought the meat would definitely not be gray. Ha!

I had also been instructed by my Aunt to cut away the thick white fat around the edges of the leg and reserve them. I now pulled them out of the fridge. With my paring knife, I cut slits an inch or so into the flesh of the roast and inserted the fatty deposits, which we can be all fancy and refer to as “lardoons”. I also stuffed some garlic cloves and ginger into the pockets with the lardoons to infuse a bit of awesome. I finished by applying my dry rub, which used papaya seeds as a binder. I wrapped the pup up and put in the fridge, to chill for 3 hours or so.

To trap all the juices which I had been obsessing about infusing into the meat, I decided to sere the roast first. You can start the roast in the oven at a really high heat like 450 and turn down to 300. But I wasn’t sure that was enough. I wanted to make sure this meat SEARED.

SO Ira and I set up our small BBQ with a huge pile of coals red HOT! By starting the roast off on the BBQ, not only were we able to sear it, but also infuse a bit of smokey flavor and give the surface of the roast a nice blackened look. I gave each side 5-10 minutes on the grill (15-20 min. total).

After the grill, I inserted the meat thermometer into the thickest part of the meat. Putting my blackened purple leg roast back into a roaster pan over some chopped onions to keep it from burning to the bottom, I quickly got it into the oven at about 325 to finish cooking. I spooned some of the marinade over the top for good measure. At this point, I just waited with fingers tightly crossed until the thermometer registered 130.

Roasts will continue to cook after its taken out of the oven, so by removing it at 130, I could ensure to end up at my preferred temp of a medium rare 140 degrees. I thought the roast would take a few hours as did the recipes I had read online, so I was a bit surprised when I hit 130 after only 90 minutes. I guess the BBQ really put a jump start on the cooking. I took the roast out of the oven, and “tented” it by loosely covering it up with aluminum foil to rest, about 10-20 minutes.

When I finally carved into the roast, I was jumping for joy. It was the most moist, delicious meat I had ever seen and tasted. The beautiful mild flavor was not overpowered by the marinade. Although purple on the outside, the meat had a delicate pinkish color which only added to its appeal. Thank you beets! A sigh of relief, I had my entree recipe figured out.

It was a close gross call, but the dish we ended up with was filled with absolute goaty awesomeness!

Here’s the recipe.

Reuben Loaf

The Reuben has to be one of the most popular sandwiches of all time. I love it too. But, I hate the way it has so many layers, always falling apart. I want my sandwiches to be like an awesome jumpsuit, an all in one kind of deal. That’s why I love the Reuben loaf. Its all enclosed in a loaf of bread. One stop eating is the way of the future!

Reuben Loaf
makes two loaves

  • 3 1/4 c flour
  • 1 Tbs sugar
  • 1 tsp salt
  • 1 c. luke warm water
  • 2 1/4 tsp yeast or 1 package
  • 1 Tbs butter
  • 2-3 Tbs olive oil
  • 1/2 c. thousand island dressing or mayo, ketchup and chopped pickles
  • 1/2 – 1 lb corned beef
  • 1/2 – 1 lb Swiss cheese sliced
  • 1 pint jar saur kraut
  • 1 egg
  • spices for topping

Make your bread dough: Mix the dry ingredients in a bowl and make a well in center. Pour water into the well and add yeast and olive oil. The luke warm water will help the yeast to react faster. Allow the yeast to sit in the water for 15 minutes until dissolved and puffy. Add butter and mix ingredients together using the dough hook on a stand mixer or just using a wooden spoon.

Knead bread dough: Kneed on a floured surface until well mixed and the dough feels smooth and soft (not chunky). Every time I make dough, it comes out a little differently. Sometimes it feels light and fluffy, in which case, I can move on to making the loaves. Sometimes it feels hard and very solid feeling, in which case, I’ll allow the dough to rise a bit before I roll the loaves out. You want the dough to be very pliable. If the dough can’t easily be stretched multiple inches without breaking, you should allow the dough to sit for a while in a warm area to rise before rolling out.

Assemble your loaves: Cut the dough ball in half. Roll out each dough ball into a rectangle ~9″ x 14″ to fit the base of a large baking sheet. Pour 1/4 c. of thousand island dressing down center of dough rectangle. Split your amount of saur kraut, Swiss cheese slices and corned beef slices into two sections for each loaf. Layer the saur kraut over the dressing along the center followed by the corned beef and topped with the slices of cheese.


Do you like my fancy “kitchen sheers” also known as plain scissors? Used only for food of course.

Weave the loaves: Using a knife or kitchen sheers, cut slits along the long edge of the dough approx. 1″ apart up to the base of the stacked filling. Starting at one end, fold the cut edges over on top of the filling alternating each side, to create a woven top.

Allow loaves to rise: Preheat the oven to 200 degrees. When each loaf is assembled and woven, cover with a towel. Turn oven off, and place trays covered with a towel in warm oven and allow to rise for 30 minutes. By placing in a preheated oven, this will speed up the rising of the dough. When dough has risen, remove loaves from the oven and preheat to 400 degrees.


This loave was sprinkled with black carraway.

Bake loaves: Before putting in the oven, brush each loave with egg and drizzle top with your choice of seeds. Carraway, dill, cumin seed, or whatever you prefer. Bake at 400 degrees for 20-30 minutes or until loaves are golden brown.


This loaf was sprinkled with cumin seed.

Slice and Serve. Eat ‘em up.

I often make a double batch and then freeze two of the loaves for a quick night dinner.

When freezing, I only bake the loaves for about 10-15 minutes and then finish baking when I reheat them. Label the loaves so you know when the went in the freezer.

Fancy and Fried: Deep Fried Oreos

I wanted to avoid the typical ideas for an Obama inspired Dessert. When a friend suggested Deep Fried Oreos, I was intrigued. I’d never heard of this before but I soon found out its a dish commonly served between the elephant ears and the tilt-0-whirl. Chocolate and cream with a good dose of all American down home values. I just needed to reinterpret the idea to be fancy and posh enough to take over the White House. This is what we came up with:

Obama’s Deep Fried Oreos:
Makes about 3 dozen

Double Chocolate Cookie Crips:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp coarse salt
  • 1/4 pound (4 oz) milk chocolate chips
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cups sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 tsp fresh thyme leaves

Cookie Filling:

  • 1 8 oz. container of whipped cream cheese

Batter:

  • 1 1/2 c. flour
  • 1 tsp salt
  • 3 Tbs baking powder
  • 2 eggs beaten
  • 3 Tbs melted butter
  • 1 1/2 – 1 3/4 c. milk

Oil to deep fry in, about 1 quart

To start we need to make our cookies: Double Chocolate crisps, based on this Martha Stewart recipe, with a few minor changes.

Preheat oven to 300 degrees. Melt 1/2 your chocolate chips (2 oz) ounces of chocolate with the butter in a double boiler (a small heatproof bowl set over a pan of simmering water); let cool slightly. While chocolate is cooling, mix together flour, cocoa powder, baking soda, and salt.

Put chocolate mixture, sugar, egg, thyme and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

On cookie sheets lined with parchment paper, scoop 1/2 tsp dollops onto tray about 2″ apart. Bake at 300 degrees for about 10 minutes. Watch the cookies and when cracks develop in the surface, they should be done. Let cool on a wire rack. The original recipe says the cookies should be soft, but for our needs, feel free to let them sit out a little longer when cooling before putting in an air tight container because we want them to be crispy! Because they don’t need to be moist you can make your cookies up to a week ahead. I did!

Take two cookies of approx matching shape and size and spread filling of whipped cream cheese in the middle and sandwich together. Chill.

Mix your batter: Mix together the dry ingredients. Mix together the wet ingredients. Mix the wet and the dry. Whisk all the lumps out. I’ve used a general pancake batter recipe, but you want the batter to be a little more liquid to coat the cookie but not be overly thick, so add more milk if you need it.

Heat up your oil on a burner over medium heat. I like to use a wok because I have more control. Its not as deep but I have a wider surface to dip the cookies in. I usually keep the burner around “4″ on my dial which is just a little below medium. The oil usually takes about 5-10 minutes to get up to heat. Test the oil with a drop of batter. A small piece should not brown right away but take a minute or so, but not too long.

When your oil is ready, dip your cookies in the batter and drop them in the oil. BE CAREFUL of hot oil! Be gentle when you drop the cookies in. The cookies seem to float, so you need to flip them in the oil so each side gets cooked.

I allow them to cook until they are just golden but not longer. When done, take out and sit in a bowl lined with paper towel to absorb excess grease.

To finish this dish in a accordance with my undertones of middle eastern flavor, I served the cookies with vanilla ice cream drizzled with a pomegranate syrup (just a simple syrup see recipe below) and garnished with fresh pomegranates and thyme.

Upon frying, the cookie and filling switches roles; the cookie melts and the filling cooks. When biting into this decadent but deliciously down home food, I felt immediately warmed, by all the new insulation the fat deposits from this dessert where providing my stomach and thighs.

Easy Posh: Shrimp Bisque

I’ve had a few requests from friends for the recipe for the Shrimp Bisque I made for my family’s Christmas Eve dinner. Delicious and decadent, this soup can be made for not too much money or skill.

A great soup for a dinner party, you can impress your guests with little to no fuss. This website is all about trying to help our readers appear more fancy then they can afford so this one is for you. Just mention the “Champagne Reduction” you made for the soup base, and all your guests will think you’re the shit, ahem, I mean, a true epicurean.

Shrimp Bisque
serves 8 as a starter, 4 as a main dish
Continue reading…

Cutest Christmas Candy: Kissable Mice!

These little cuties are really simple to make. Holding on to the stem, maraschino cherries are dipped into melted chocolate and pressed while wet against a Hershey’s kiss with almond slices placed for the ears. I used red cooking jell for the eyes. I love how the stem becomes a cute little curly tail!

These guys love climbing around their ginger snap hills.

This is one of the few times where the more mice you have in the kitchen, the better.

Raspberry Jam Kolaches

Jam Kolaches have to be one of my all time favorite Christmas cookies. Biting through the delicate savory cream cheese pastry helps set off the sweetness of the jam interior which almost pops in your mouth as you enjoy this rich little treat. I have to admit, because each cookie has to be filled with jam and folded over individually, its a little high on the putzy meter, which is why this is always one of the first batches I make (before I am too sick of baking to be bothered). Its worth the time though. I make them every year with NO REGRETS!

Jam Kolaches

  • 1/2 c. butter
  • 1 8 oz. package of cream cheese
  • 1 1/4 c. flour
  • Jam of your taste. I always use raspberry, because, come on, raspberry is the best.
  • approx. 1/4 c. milk
  • approx. 1/4 c. sifted confectioners sugar.

Using a mixer, cream butter and cream cheese together until light and fluffy. Add flour slowly and mix until a dough forms. Chill in fridge for 15-20 minutes (you can skip this if you are in a hurry).

Roll dough out on a floured surface to approx 1/4″ thickness. Using a 2″ round cookie cutter cut out as many circles as you can. If you don’t have a round cookie cutter (I don’t) you can use a drinking glass or a tin can.

Just dip glass or tin can in flour to coat edges before cutting.

Place dough circles on a baking sheet with parchment paper or silicon lining. You can also just grease it if you don’t use those things, but I suggest parchment at least (helps to keep your dough from burning).

Brush one side of dough circle with milk. Spoon 1/4 tsp jam on each cookie. Fold opposite sides together, slightly overlapping edges and gently pinch closed to form little half circle pockets around jam.

Bake at 375 degrees for 15 minutes.

Remove to cool and sift confectioners sugar over cookies.

So delicate. So delicious.
These cookies are truly precious.
Eat the whole batch in one sitting
and you’ll find your pants not fitting.

Scallop Pot PIe

The scallop pot pies we made for my Mom’s Birthday Dinner turned out absolutely delicious and the only richness required was in the flavor not the pocket book. The use of the acorn squash as bowls is so Autumnal and really made this dish perfect for a cozy fall candle lit dinner.

Scallop Pot Pie
serves six

  • 1 lb small scallops
  • 1 1/2 c. – 2 c. white wine
  • 1 1/2 c. half and half or 3/4 c. heavy cream and 3/4 c. milk
  • 1 large onion diced or two medium onions diced
  • 1 large carrot diced or two medium carrots diced
  • 1-1 1/2 cups diced fennel bulb
  • 1/2 c. frozen peas
  • 1/4 c. frozen corn
  • 1-2 Tbs chopped dill
  • 1 stick of butter + 4 Tbs
  • 1/2 c. flour
  • 1-2 tsp garlic salt, onion salt or shallot salt
  • salt and pepper to taste
  • 0ptional 1/2 lb raw shrimp chopped
  • 3 small acorn squash
  • biscuit dough for topping, recipe follows.

Being by preparing your acorn squash to use for your bowls. Cut the squash in half and scoop out all the seeds and stringy stuff. Cut a small disk off the outter ends of each squash bowl so they will sit flat and not roll. Using a paring knife or sharp spoon, cut out as much of the squash meat from the sides as possible.


The squash at the top has been fully scooped, and the one the bottom shows the disk shape at the bottom cut for the pot pie to keep it from rolling over.

I found a spiky ended grapefruit spoon worked really great for this. Be careful not to puncture through the sides of the squash skin. You can scoop some of the squash out of the bottom if the squash is really thick, but you want to leave some in place so the pot pie doesn’t leak out the bottom. We planned on using the squash filling to make soup, but ran out of time. My recipe for roasted butternut squash soup would work well for this. Set squash bowls aside.

Prepare biscuit dough for topping and chill while preparing filling. Recipe follows.

To prepare the filling:
I like to poach the seafood first, as sometimes it takes me a while to get my sauce just right and I don’t want it to be overcooked. Over medium-low heat, saute 1/4 of diced onions and fennel in 2 Tbs of butter until clear. Add 1 1/2 cups of white wine and scallops (add optional shrimp as well). Allow to come to a boil. Once the wine is boiling remove pan from the burner and drain scallops reserving the white wine. We want to under cook the scallops here, because they will finish cooking when we complete the sauce. This step is to infuse the wine with the scallop juice so it will cook into the sauce.

Now we want to prepare a roux to help the sauce thicken. An easy roux can be made by mixing an equal part butter to flour. Using a fork, mix together your stick of butter and 1/2 c. flour. Keep mixing until you have a thick paste.


Thickening your sauce, adding roux and boiling.

Place the saute pan back on burner over medium to low heat. Melt 2 Tbs butter and suate remaining onions and fennel until clear. Add carrots and saute for a couple minutes. Don’t overcook the carrots, our goal is to retain a bit of crispness to them. Add the reserved wine you drained from your scallops and your half and half. Allow to bring to a boil and add 1/2 the roux and allow to boil. As it boils it will thicken. Keep adding roux a tsp at a time until your sauce is at your disired thickness.


Filling with all ingredients added.

Add peas, corn, dill, and onion salt and allow to cook for a minute or two. Add your scallops. Taste and season with salt and pepper accordingly. I find a generous dose of pepper (1/4- 1/2 tsp) works well, but season to your taste.

Fill acorn squash with filling. Roll out prepared biscuit dough in a rectangle on a floured surface and cut into six equal sections large enough to fit your squash.

Brush dough with raw egg. Place dough, egg side down onto squash and trim excess dough. Pinch dough around rounded edges of squash and brush top of dough with egg yolk. Spinkle with paprika. Place squash on a baking tray.

Bake for 20-25 minutes at 375. After 15 minutes check your dough. If it looks like it is getting too dark, cover with aluminum foil until cooking is done.

Serve and eat up. OK, I know all these directions sound complicated, but this dish is not super hard. Try it and see.

Swiss Cheese Biscuit Dough

  • 1 3/4 c. flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 4-6 Tbs chilled butter
  • 3/4 c. milk
  • 1/4 c. shredded Swiss cheese

This recipe is based on the Joy of Cooking biscuit recipe, which I use so much I keep one of my red ribbons to keep this page permanently marked.

Mix the dry ingredients. Using a pastry cutter or large fork, fork butter into the flour mixture until chunky. Add milk and mix with fork until dough is pretty well mixed. Empty onto a floured surface and gently kneed to form a dough until you have a desired thickness. I try not to handle the dough too much, biscuit dough is best if its not overworked. This will help it be nice and flaky. Chill dough until your ready to use it.

A Super Quick Thanksgiving Pumpkin Pie

Thanksgiving is:
Turkey Pilgrims Pumpkin Pie
We will eat until we die.
Fin.

Did you like my poem? OK, lets make a quick pumpkin pie you can easily squeeze into your busy holiday schedule!

Grandma’s Pumpkin Pie

2/3 c. sugar
1 1/2 c. pumpkin**
2 egggs
1/8 tsp. salt
1 tsp cinamon
1/4 tsp nutmeg
1/2 tsp ginger
1 2/3 c. milk

Mix everything together in a blender. Slowly add milk. The consistency of the filling once you add the milk will be very liquidy.

Pour in a pie crust. Here are the directions to my Grandmother’s Quick Pie Crust recipe.

Brush the edges of the crust with milk.

Bake for 15 minutes at 450 and then lower for 30-40 minutes at 350.


If your tester looks like this, you’re pie is not done.

Check pie with a toothpick or knife to test if done. When tester comes out clean with no pie liquid, your pie is done!

**You can use fresh pumpkin or canned. In my experience the canned pumpkin tastes just as good, and there are not additives in it. Around this time, stores often have the Libby pumpkin on sale pretty cheap. If you want to use fresh pumpkin, you need to cook it first. I suggest roasting in a similar fashion to the butternut squash we roasted for the butternut squash soup recipe.

Drink The Cold Away: Hot Cocoa With Peppermint Schnapps.


Hot Cocoa uploaded by Flickr User Theta Sigma

There’s nothing better on a cold winter day then a warm cup of hot cocoa.  Ever need a cup quick but don’t have any instant mix?  You don’t want to take the time to make it from scratch.  Well wait no more.  This recipe puts your cocoa from scratch in your cup in less then five minutes!

Hot Cocoa with Peppermint Schnapps

  • 1-2 c. milk- any percent or skim
  • 2 Tbs cocoa powder
  • 2 Tbs powdered sugar
  • 1/4 c. peppermint schnapps

Heat up your milk either on burner on low or in microwave. Stir occasionally so you don’t scorch your milk. For each cup of milk, mix together 2 Tbs of cocoa powder and powdered sugar each. In a mug, pour a shot of peppermint schnapps and stir in cocoa and powdered sugar mix. The alcohol helps dissolve the fat in the cocoa quicker then milk or water, removing a lot of unnecessary stirring.  When all the lumps are out, add milk and stir. Garnish with what ever fluffy fru frus you like. Drink up and feel the warmth of the hot drink and liqueur spread through your limbs. Yum.

The schnapps unfortunately makes this not so appropriate for work.  BOOO!  Unless you have an awesome job, of course.

A Forkable Kitchen Staple: Chicken Stock


Jars of Chicken Stock ready for freezer.

Chicken stock is on the top of my must have kitchen staples list. Its so useful to have on hand when I want to whip up a quick delicious soup, need a base for a sauce or gravy, or just want to give some extra flavor to rice. Although making stock is easy, and doesn’t require a lot of work, it does take a bit of time. Because of this, I always make it in huge batches I can freeze for future use. I love making stock because it always makes me feel so old-timey to have a huge pot of stuff cooking on the stove. OK, lets get to the meat of the situation and make our stock.


Chicken carcasses saved from previous dinners and frozen until I was ready to use them for my stock.

For each pound of chicken parts, add:

  • 2 or 3 large onions cut in half
  • 2 or 3 carrots sliced into large chunks
  • a couple of stalks of celery sliced in large chunks
  • 3 or 4 bay leaves
  • a hand full of peppercorn
  • parsley or any other herbs you have on hand


Onions and carrots chopped and ready to go, with parsley from the freezer.

Place all the ingredients in a large stock pot and add water until all the ingredients are just covered. Place on burner set to high. Bring to a boil and then turn burner down to low. Allow to simmer for a couple hours until the liquid is is a nice broth color.

Some only cook their stocks for an hour or two, but I like to let it go for about 4 or 5. I usually make this on a day I want to laze around the house.

If you taste the broth and it tastes bland, you can strengthen the flavor by reducing the liquid by bringing it to a rapid boil to concentrate the flavor. I don’t worry about having too strong a flavor because this is just a base. I don’t add salt to my stock, but wait until I am seasoning whatever I use the stock for be it soup or gravy.


Water simmering with stock ingredients on left, stock ready to be drained on right. Notice the nice dark color of the completed stock.

When you feel your stock is done, remove from stove top and using a strainer, drain all the veggies and bones out. Make sure you drain into another pot. I forgot this once! I guess maybe I thought I was straining pasta or something and I stupidly poured all my stock down the drain and was left with a strainer full of garbage. ARG! Anyway, make sure you strain it into a pot big enough so you don’t loose any of your precious stock broth.

The stock is ready to be put into the freezer. I like using glass jars which I can quickly microwave to defrost whenever I need them. I just save old mayonnaise and pickle jars just for this use.Pour the stock into jars leaving about an inch or so at the top. As the stock freezes it will expand a bit so you want to leave some room in the jar and screw the lids on loose so the jar doesn’t break in the freezer. Check the stock in the freezer the next day and when its totally frozen, screw the lid on tightly and you’re ready to go. Don’t forget to label and date the jar so you don’t forget what it is. You’re ready to go!

If you are missing any of the above, don’t worry. Onions are the only truly integral ingredient in my opinion. Even if you only have chicken and onions, you’ll get something good. You don’t need to fuss too much on the recipe. Just go for it. Here are some tips to help you along the way.

5 Forkable Stock TIPS

  • Look for good sales on chicken legs and thighs (generally the cheapest cuts of meat). I can find them for less then $1 a pound. I’ll pick up a couple pounds to freeze until I am ready to make my stock.


Bags of frozen chicken carcasses and vegetables collected for stock.

  • Save the chicken bones left over from your Sunday dinner, or vegetable cuttings which would otherwise get thrown away to use in your stock. Using plastic bags, place bones, unused meat or vegetable cuttings in the freezer until you’ve collected enough for a big batch of stock. I love being thrifty and making stock always makes me feel like I’m getting something for nothing.


  • Save the giblets which come with whole chicken for your stock.
  • If have left over parsley or other herbs from a recipe, stick them in the freezer. For stock, it doesn’t matter if the herbs are fresh.


Why is the wine in a whiskey bottle you ask? Here’s your answer.

  • White wine is a delicious addition.

Have fun!



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