Passover plan: Chicken three ways
Drizzle olive oil on the breasts, legs, thighs and wings. Put them into an air tight container and refrigerate. If you want to freeze them, put the pieces into a Ziploc style plastic bag, squeeze out the air, seal and freeze.
Here's another tip about freezing the chicken. When you put the pieces into the plastic bag, make sure they don't touch one another. That way, if you need only one piece, say a breast, you can leave the other pieces frozen until you need them.
Chicken Stock
Makes 2 quarts
Time: 60 minutes
Skin, wing tips, carcass and bones from one 4 1/2 pound chicken
4 quarts water
Put the wing tips, skin, carcass and bones into a large pot with the water. When my mother and grandmother made chicken stock, they added onions, celery and carrots to the water. I don't because I want the stock to taste of chicken. If I want other flavors, I add them later.
Bring to a boil, reduce the heat and simmer for 60 minutes. Skim off and discard the foam. The volume will reduce by half.
Strain the stock. Pick off any meat from the carcass and reserve for later use in a salad or a chicken-vegetable soup. Discard the bones and skin.
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