Liquid gold

[chowmama]

I don't know if it's just that fall is here (or coming, depending on the daily temperatures), but I'm 'turning over' the chest freezer contents, trying to use up the older stock. Turned out I had 2 full and one partial gallon bags of poultry scraps for soup.

So I thawed them. Sunday, I roasted them to get a little brown on them, then simmered them all day with celery tops (saving the parts you eat for, well, eating), some slightly old but not slimy carrots, a large onion and a handful of wilted but still good parsley. Turned out one of the bags held a roast chicken carcass that still had some garlic cloves in the cavity, so they ended up in there, too. Peppercorns, but no salt - I like to salt the final product instead. Sunday night I strained it, cooled it in the sink and stuck it in the fridge.

Today, I got the fat off the top and boiled 2 gallons of free soup into 1 gallon of concentrate, then canned it in pint jars. Each will dilute out into a quart.

I know people say "Well, when you figure in your work", but geez...I have 2 gallons of free soup in the pantry. Now I have to thaw a bunch of chicken drummies and have a Wing Ding. Maybe this weekend. Chinese sticky wings or fried? Barbecued? I haven't mastered the Buffalo wing yet and I don't know if I want to risk it.