Hints From Heloise

Wed., Nov. 13, 1996

King Features Syndicate

Dear Heloise: Someone suggested buying chicken in large amounts to cook, debone and freeze. I carry the process another step.

After removing the chicken from the bones, I put the bones and skins back into the pot, cover with a large amount of water and simmer for several hours or overnight. Then I strain the liquid into a large bowl or pot and chill. After removing the congealed fat from the surface, I package, label and freeze the broth.

It is ready for use as gravy, casserole liquid or as soup stock. I do not season it, which leaves it appropriate for whatever recipe I may want to use.

Thanks for all the nifty ideas you share with us. My husband is as avid a reader of your column as I am. - Trudi F. Brown, Rochester, N.Y.

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Hints From Heloise

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