I first wrote about The Freezer Project at the end of March. Since then, I’ve made a conscientious effort to really think about what goes into the freezer, and how it can help me make meals down the line.
The first effort was with chicken stock. After roasting two chickens for dinner, I made chicken stock with the leftover carcass. I parceled the stock into containers of different sizes: a 2-quart container to use for soup and smaller 2-cup containers to use in recipes. It only takes a couple of hours to let the stock simmer, and you get more than enough to enhance meals for weeks to come.
My stock is fairly cloudy, which is fine with me, but I’ve read that you can create clearer stock if you use raw chickens and never let the water reach a full boil. You can also filter your stock through a cheesecloth-lined sieve. Any other tips out there, readers?
I also made a small cauldron worth of pasta sauce. Half of it was used that night, and the other half was frozen for a week and then applied to the world’s laziest slow cooker cacciatore.
Does anyone else have a freezer strategy? I’m looking for any and all tips to make this big old appliance work for me.