re: #60 The Vicious Babushka

I make chicken soup about every 4 weeks, strain the broth and freeze it in 1/2 gallon containers. Then I reheat it and add noodles, or matzo balls, or sliced vegetables like carrots or zucchini.

I thought about doing stock from scratch today - I have the recipe from America’s Test Kitchen to try - but I’ve done major cooking already multiple times this week and I was tired. And grumpy. And it wasn’t going to make too much difference to him right now.

I want to do it for the future and freeze like that.