We had a really nice, sunshiny day Thursday with lots more nice days coming up. Our temps are supposed to reach into the 70’s this Monday! Thursday afternoon was spent at a creek near our house. The fresh air really does a body good!
McKenzie made this week’s menu and helped with the grocery shopping. She did great and only spent $109.
–Taco Lettuce Bowls & Refried Beans
-BBQ & Apple Bean Bake
-Fried Chicken, Green Beans, & Baked Potatoes
–Slow Cooker Chicken Fajitas & Brown Rice
-Smoked Sausage Stir Fry & Roasted Potatoes
Salmon and Tuna Salad Stuffed Peppers
Omelets with Broccoli, Onions, & Peppers
Honey Nut Cheerios
We always buy our chicken on the bone to make delicious, healthy chicken stock.
Then boil the chicken with skin and all in a large pot until cooked and fall off the bone tender.
Remove all the meat. The chicken is ready to be used in wraps, casseroles, sandwiches, or any recipe calling for boneless chicken.
Return the skin, bones, and everything not eatable to the pot. Add any veggie scraps you may have(I only added parsley this time) and a little apple cider vinegar. Bring back to a boil and let simmer covered for four or more hours. I let mine simmer until bedtime. Strain your stock into a mason jar and refrigerate.
In the morning, there will be a layer of fat on top. Madison uses the chicken fat to make the best biscuits ever.
Your quart of stock will have plenty of gelatin and be gelled all the way to the bottom. This is the good stuff.
You can use your stock in any recipe or heat it, add salt to taste, and drink. Quentin Jr. drank this one while he was recovering from a stomach virus.
I hope everyone has a happy weekend!
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