Tuesday, November 3, 2009

Productive Day: Take 2

Ok, so yesterday was very NOT-productive. I am determined to rectify that today.

So far today, I have a pot of chicken broth simmering on the stove and smelling very yummy. I also have a load of towels in the dryer. We're all fed and dressed.

Since I need to play catch-up from yesterday, my to-do list is rather lengthy..

Water plants
Plan weekly menu
Fold and put away towels
Sweep and mop floors
Clip coupons
Library with kids
Walgreens/Kroger/Dollar General/drop off recycling
Organize coupons after kids are put to bed tonight

Since I have so much to do, I guess I ought to get off here and start getting things done! I'll leave you with my recipe for homemade chicken broth:

carcass from one roasted chicken (bones, skin, everything)
2 carrots, coarsely chopped
2 stalks of celery with leaves, coarsely chopped
1-2 onions, quartered
salt and pepper to taste
1 T. vinegar

Take your roasted chicken carcass and, using a meat cleaver, chop up some of the bones. This will make your broth more nutritious by accessing the good marrow inside the bones. Dump the chopped up carcass in a large stock pot. Wash carrots, chop and dump in the pot. It is not necessary to peel the carrots, but you can if you prefer. Wash celery, chop and dump in the pot, leaves and all. Quarter onion and dump in the pot, skin and all. (The addition of the skin will give your broth a pretty golden color.) Add salt and pepper. (I used my new Celtic Sea Salt!) Then add 1 T. vinegar. This helps in drawing the nutrients from the bones of the chicken. Add enough water to cover all contents of stock pot. Place on stove and bring slowly to a boil. Reduce heat and simmer, covered, for 24 hours. Yes, you read that right, 24 hours! About 10 minutes before broth is finished simmering, add a palm-full of parsley. I use fresh parsley from my kitchen windowsill, but if you're using dried, just add to taste. Strain into a large bowl and set in refrigerator until fat congeals at top. Skim off fat and package broth for storage in freezer. You now have yummy, nutritious broth that doesn't include MSG or any other badness!

Ok, now to tackle that to-do list...

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