Chicken Broth Tip

I don't know about you, but I think there is nothing better than homemade chicken broth. You control the seasonings... mainly salt, which I usually choose to put very little in or none at all. I like homemade because I know what goes into it. That, and the better flavor. I thought I'd share how I make my own chicken broth.

First of all, whenever I cook a whole chicken which is not being used for soup or chicken and dumplings, I always make chicken broth. While the chicken is cooking, I add about 6-8 whole black peppercorns. I also toss in a couple of celery stalks broken in half and about 3-4 whole bay leaves. You can add carrots, celery leaves, or just about any vegetable you like, but I prefer a stronger chicken flavor so this is all that I use.

When the chicken is done, remove it carefully from the pot. At this point, I like to strain the broth in a fine colander or strainer. I have one with a handle that sits on the edge of my pot so I can easily strain into another pot. Then I like to boil it down a bit. This isn't necessary... it just makes the flavor a little stronger. When I'm on a tight budget, I don't worry about it because I want to make more broth. Be careful not to reduce it down too much or it becomes like jelly when it's cooled. Probably not bad, I just don't prefer it.

Let the broth cool for a short while until it's cool enough to pour into freezable containers. I sometimes freeze in 1-cup freezer containers like zip-lock, but my favorite way to freeze it is in ice cube trays. I fill the trays with broth, and when they are frozen, I pop them into a doubled zip-lock freezer bag... a bag within a bag. I place an index card with the date and contents in between the two bags so I'll know which to use first.

This is really convenient when you want to flavor a dish like a stir-fry or rice or pasta. Even if you want to add some to a soup or stew. It's nice to add a little or a lot. If I need a lot I usually defrost in the microwave before using. I have measured with my own trays and found that 9 cubes = 1 cup of broth. Makes it easy. Double check your own trays as they may be different.

So... that is my tip for the day. I hope you find it as useful as I do. If not, maybe I'll have something for you later. If you keep checking, I'll keep trying!

Thanks for reading!
Mary Ann :)

Mexican Lasagna

The kids have always liked this one and it's freezer friendly. Just put it in the fridge to thaw overnight and bake as directed. I usually freeze this in the dish I bake in. Sometimes I'll line it with foil first so I can pop it out of the dish, wrap it, and seal in a zip-lock bag. Keeps my baking dishes free. Just remember... before thawing... be sure to unwrap and return to the original dish!

1 lb. ground turkey
1 14.5 oz. can diced tomatoes
1 pkg. (1 1/8 oz.) taco seasoning
1 4 oz. can diced green chilies
1 2.8 oz. can Durkee French Fried Onions
1 12 oz. carton cottage cheese
1 1/2 cups shreded cheddar cheese
2 eggs - slightly beaten
12 6" corn tortillas
1 tomato - diced
shredded lettuce
sour cream

In large skillet, brown turkey and drain. Add canned tomatoes, green chilies and taco seasoning. Simmer, uncovered, for about 5 minutes. Stir in Durkee onions. In a bowl, combine cottage cheese, 1 cup cheddar cheese and eggs. Quarter tortillas. Cover the bottom of a greased 9"x13" baking dish using the quartered tortillas. Overlap tortillas around sides of the dish to make sort of a 'crust'... I do this by standing the 'triangles' on end around the edges. Spoon half of the meat mixture evenly in dish. Top with quartered tortillas then with half of the cheese mixture. Repeat layers... tortillas, meat, cheese. Bake, covered, at 350 for 45 minutes. Top with remaining cheese. Bake uncovered 5 minutes or until cheese melts. Top with tomatoes, lettuce and sour cream.

Roast Sticky Chicken

This is my favorite way to cook chicken! If you want to make the whole roasted chicken as below... you need to begin the night before. It also has to cook for 5 hours so you will want to plan ahead. I make a lot of this spice and store in a large spice jar - like the ones you buy at Sam's Club. I use it on Chicken Packets and also sprinkle on diced chicken for Chicken Alfredo. Experiment a little... you might just find more uses.

Although this is not officially a 'freezer' recipe, it is a great spice mix to have on hand for a quick dinner. If you'd like to freeze a whole 'sticky chicken', go for it. Just remember... it falls apart very easily after being frozen.

Roast Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 large onion, quartered

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

Before roasting, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (about every 30 min) with pan juices. The juices will begin to caramelize on the bottom of pan and the chicken will turn a golden brown. Cook chicken to an internal temperature of 180 degrees. Let chicken rest about 10 minutes before carving.

*I admit I don't know where this recipe came from originally or I would give them credit. You can find several versions online, but I've had great success with this one.

Freezer Alfredo Sauce

This is a great stand-by for a quick dinner. It's really good with garlic powder added... a little or a lot, just add to taste.

Freezer Alfredo Sauce

8 ounces cream cheese
3/4 cup Parmesan cheese
1/2 cup margarine
1/2 cup milk

Optional
angel hair pasta
broccoli
diced chicken breast
Sticky Chicken spice (see recipe)

Heat first 3 ingredients until smooth. Add milk - stir until smooth. If sauce is too thick add more milk until desired consistency.

We like to serve this over angel hair pasta. Sometimes plain and sometimes with broccoli or diced chicken or both. It is especially good if you put 'Sticky Chicken' spice on the chicken and broil it before adding to the pasta.

NOTES: This freezes very well. When reheating on stove top stir often or it will burn. You may need to add milk to thin it out a bit after being frozen. Reheating in the microwave works great also.