@Setanta,
I forgot to add that when the "Chicken bone bag" gets full enough, I make about two quarts of reduced broth and put that in bags too.
Um. Chicken Bone Bag also gets all of the leaves from the celery, the onion peels, bits of green pepper, some chunks of chicken fat and whatever other suitable detritus I create while chopping stuff up. Start with about 4 quarts of water, a couple cloves of crushed garlic (you can brown those if you want), some bay leaf, celery seed, lots of pepper.....let it all boil good for twenty minutes or so, skimming off any foam ...then it simmers until bedtime. I let it cool in the fridge over night, skim off any really big chunks of fat, strain it through a fine wire sieve and ladle it into the bags.
~Setanta~ Good deal on the burgers, boss, I like'em brown and crunchy on the outside and pinkish on the inside. I like to put chopped onions in the pan and fry them in as I go or, if I think about it before freezing, mix a nice handful of chopped green olives into the meat before making the patties.
The other day at the store I looked at one of those boxes of Chicken Broth------- $3.59. Huh? I said.
Joe(mine's free)Nation
