Saturday, March 28, 2026
Chicken Bone Broth / Stock
Chicken Bone Broth / Stock
Ingredients:
young fryer chicken, not a hen
1 large carrot cut into four sections
2 stalks of celery (cut into large sections)
1 stick of salted butter
2 Tbsp chicken bouillon granules
1 onion (peeled & quartered)
Instructions:
Boil the chicken with the ingredients above, breast-side down, on a low simmer for 2 hours to flavor the stock.
Remove chicken with two large spoons and place on a platter. (Remove from bones after cooling.) Discard
bones and fat; strain the broth into a large pot or bowl to remove any floating vegetable pieces and skin.
NOTE: When you boil a chicken this long, the broth is “bone broth”. This means that when cooled, it
will resemble a gel instead of a liquid. This is because the gelatin in the bone is transferred into the
broth.
Pour stock into quart mason jars, place lids, and wipe with soapy water. Refrigerate. The chicken
and butter fat create a seal on top. With a good airtight seal (from fat), store in the fridge for up to 4 months.
Once the seal is broken, use it within 3 days.
Crochet Tiny Granny Square Blanket
Posting this blanket to save the pattern for later. I need to write it down. https://youtu.be/O87cAJ2iwhA?si=eosJKbJYZaGbh48v
Sicilian Pasta / Anelletti al Forno
https://youtu.be/iJ-_fUFILC8?si=ulkm293buytMGVjx
NGREDIENTS
For the sauce
1/4 cup (60ml) extra virgin olive oil
1 1/2 pounds (680g) ground chuck
1 medium onion - diced
1 medium carrot - grated
1/2 teaspoon crushed hot red pepper flakes - optional
1 cup (240ml) dry white wine
2 24-ounce jars passata (tomato puree)
3 cups (520g) frozen peas
salt and pepper to taste
Remaining ingredients
1 pound (454g) anelletti - can sub penne or ziti
1/2 pound (227g) shredded mozzarella
1/2 pound (227g) shredded caciocavallo
1/2 cup (45g) grated Pecorino Romano
1/2 pound (227g) ham - chopped
Written recipe link.
https://www.sipandfeast.com/anelletti-al-forno/
Friday, March 27, 2026
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