There’s an inch of snow on the ground. The temperature is in the teens. The local schools (excepting our own Lyceum, of course) are cancelled for the day. I have plenty to do — yet all I want is to lay on the couch, light a fire, and read a book until I fall asleep.
Seems a perfect day for sending this post out into the world. (Because blogging is still productivity of a sort, right?)
Chicken broth is the cornerstone for a lot of my culinary efforts. This blog’s “Drafts” folder is crammed with food posts, but since most of them use a varying quantity of chicken broth, I feel obligated to:
Begin at the beginning… and go on till [I] come to the end: then stop.
And chicken broth is the beginning.
I’m not above using a good store-bought broth — but in the quantities I need, regular consumption of store-bought broth might beggar me. Luckily, making gallons (literally) of one’s own chicken broth is easy and affordable. Even better, homemade chicken broth gets you a step closer to all kinds of delicious meals.
This recipe makes about four gallons — or sixteen quarts, if you prefer — so you’re going to need some freezer space. Okay, a lot of freezer space. Or lots of friends with a little freezer space.Continue Reading