It's a cool, rainy Saturday, here at The BIG Lake. . .not like yesterday afternoon when I took this photo.
As I was packing food from home, to bring for the week, I saw that my freezer bag of vegetable scrap bags was full. Since I was bringing frozen, previously roasted chicken, for chicken salad, I brought the scraps along. I'll have more than enough chicken for a salad -and- a pot of chicken-rice-vegetable soup.
1 full gallon zip-type bag of vegetable scraps
10± cups of fresh cold water
1t thyme or rosemary leaves
2t Stonemill Table Blend salt-free seasoning
Put everything in a 5-6 quart pot and bring to a quick boil. Reduce the heat to a low simmer, cover and cook for an hour or two. Strain out all the solids, check the flavors and add anything you might need to enhance the flavors.
I added 3T low sodium chicken Better Than Bouillon.
Refrigerate this and use within about 5 days. Or, heat it to boiling, pour it into clean mason jars, add the lid, screw on the ring and listen for it to seal with a >-ping-< This will keep it fresh a little longer, but I still store mine in the 'fridge just to be safe. You can also freeze it in heavy freezer bags or other type freezer containers. . .Lin
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