Hi Dave,

A free and easy addition to this stock is to bung in any celery leaves youmay have hanging about. I've never canned this - just jarred it in
old mayonnaise (or similar) jars and refigerated it for up to a month
or so.

I'll use either old mayo (if they're glass) jars or some of my canning jars. A reuseabale lid, basic information on a piece of masking tape
and into the fridge they go.

I've got a nice selection of glass screw-top jars. Currently when I
buy mayonnaise I get the dispenser squeeze bottles rather than the
"bulk"
sized jugs. Haven't see Duke's in the squeezers yet. Just Hellmn's3

We buy the quart jars of avocado oil mayo (Chosen Foods brand) at
Costco if possible. It only comes in plastic jars but if we can't get
it, we'll buy other brands, some of which come in glass jars. Plus, I
have a lot of qt canning jars so I've got plenty of stock storage
available.

All kindsw chicken projects in my future. Humphrey's ran a special
this week on chicken Marylands (leg quarters) at 49c/lb nin 10 lb
bags. Grabbed two - one is divided into 4 leg portions and DD>

sucky-bagged in the freezer. The other goes into the big crockpot to

become shredded chicken for any number of treats and a new batch of
stock.

Sounds good. We've been on the road for a while so no fancy cooking. At
our older daughter's currently; she did a simple salmon (large fillet,
cut down) fry with salt, pepper, not sure what other seasoning last
night for supper. With saffron rice and peas, easy and tasty.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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