Featured Post

Blueberry Yogurt Popsicle Recipe

Homemade Popsicles are all the rage in food circles this year. They blow those plastic tubes of neon colored sugar water Popsicles out of the water! I officially declare 2011 The Summer of the Popsicle. It's a nice follow up to 2010 The Summer of the S'more. My family discovered frozen fruit bars last summer. I felt better about serving a snack that is fruit and juice. It became spendy because a box of frozen fruit bars never lasted more than a few days after I brought it home from the store. Lo and behold, the winter holidays dropped a family gift of a set of  BPA free plastic Popsicle molds similar to these down our chimney. Thanks, Santa me! ( Disclosure: I am including affiliate links for your convenience. ) Last week Mother Nature turned off the cold and turned up the heat to full blast. Ahhhh, a nice homemade frozen fruit bar would be refreshing in this weather.     Save this homemade popsicle recipe to your Pinterest boards for later! Share it with your friend

Stocked Up on Stock

It's surprising what you find shoved in the back of your freezer.

Apparently our holidays were a homemade stock making frenzy.

  
  • I called dibs on the Thanksgiving turkey carcass at my mom’s house.

  • Husband and I made a roast chicken for a gathering. We normally don’t do a whole chicken for just the two of us. If we go that direction, it is with Cornish game hens.

  • Husband and I made a corned beef brisket in the crock pot to eat during a wine review.

Husband made his famous Crock pot Stock with the chicken and turkey carcasses. Husband’s stock always tastes better than mine even when I follow his recipe. Most likely because I crowned him The King of Homemade Stock the first time he made it.

Royal titles make everything taste better.

Not to be outdone (sorta), I refrigerated the crockpot juices leftover from the corned beef brisket overnight so the fat would rise to the top of container. That makes it easy to skim the fat off the top the next morning.

To strain the extra bits of fat and such, I used a reusable coffee filter (from our old coffeemaker that I keep for this purpose) to strain the liquid. The flavor stays but the fat does not.




I always freeze homemade stock in one cup increments because most recipes call for one cup of stock.



I am surprised to learn I have17 cups of homemade turkey, chicken and corned beef stock that fell out of the freezer onto my head before I reorganized the freezer.

Who wants soup?

Did you like this post? Get more like it by subscribing to the Lazy Budget Chef RSS feed or by subscribing to Lazy Budget Chef by email.

Comments

Diana said…
We have a coffee filter for straining too - it's such a useful tool!

I decided not to take over the freezer with stock, so I've been pressure canning mine. Homemade stock is the best.