I've got granola baking in the oven--my Dad liked the sugar-free version I made him for Christmas so much that he's already finished it and asked for more!
I've got No-Knead Bread rising on the counter--nothing like fresh bread with soup for dinner!
I also have chicken stock simmering in the crockpot--I briefly roasted a half a dozen chicken backs (cost: $0.92) last night, then threw them in the pot with water, an onion, a couple carrots & a couple stalks of celery. It went all night, something I would never do with a pot on the stove. I tried it this morning, and it still doesn't have as much flavor as I'd like, so I'm just going to let it roll on. I don't know if tonight's soup will be creamy potato or chicken noodle, but every soup is better with home made stock. In fact, Sarah has gotten to be quite a broth snob; she really doesn't care for canned broth.
Since any soup that I make tonight is going to have chicken as a main component, Jeff will have something else. We're having my mom & stepdad over, as well as some friends, so I've decided to make pasties. I'll be rolling on those shortly.
I love having a full kitchen!
3 comments:
Now, you might think I'm nuts, but here's what I do when making broth --- I put all the bones and seasonings in my giant roasting pan, cover it with as much water as I can, and put it in the oven at 200F. When the kids wake me, I turn the oven off, let it cool enough to handle, and strain out the bones.
I do a lot of broth at a time, so I'll admit that I don't know how this would work with a small amount.
How much does that end up making? This batch didn't come out very well, but I think I didn't have enough chicken, or enough bones, and I know I didn't roast it long enough, but we had to leave the house unexpectedly, so I didn't have a choice.
Well, because I can, I make a lot at one time. This last batch was the carcasses of two turkeys that a friend gave me, plus our own turkey carcass. So three turkey carcasses, stuffed into my big roaster with a few onions, covered in water and roasted at 200F overnight. When I first put them in, they were at least three inches above the edge of the roaster, but they collapsed as the slowly cooked. Then I strained it and canned it - I got 7 quarts of very strong broth. I'll have to water it down when I use it, most likely.
Aha - I found a picture. I'll make a post on my blog and show you how much I make.
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