I have a gift. It’s really a superpower. I think about it most every night but I never realized it was a superpower until today. I was at a networking meeting. We were doing introductions. As you do. Announce your name, where you work, your position, and your superpower.

We had some super talented people in the room.

I can get out any stain on any fabric. 

I read 1+ books a week. 

I’m awesome at planning Disney vacations. 

I’m a great gift giver.

What is my superpower? I had to think about it a little bit. Then it hit me. It is truly a gift.

Hi. My name is Karyn. I’m an assistive technology specialist for my school district. My superpower is I can ALWAYS choose the perfect leftover container to fit the food. The first time. Like every single time. 

It seems like a small thing. But when your husband regularly places the smallest of items in the largest of containers, you can understand how the fridge would start to get crowded very quickly. I prefer to use the smallest container possible to maximize fridge space. But if you don’t get it right the first time, you end up dirtying many extra dishes. I think this might be why he over estimates since he usually is the one who empties the dishwasher.

Again. It is a gift. And practice. So much practice.

So tonight, when packing up the homemade chicken stock that had been bubbling away since last night {recipe below if you’re interested}, I knew I needed to test my superpower once again. I strained the broth and grabbed the two containers I needed to hold all it all while still fitting in my freezer. I began lading into the 3 cup container until the golden liquid was just below the rim. I worked on the second by picking up my giant bowl and transferring it into the 7 cup container.

Yup. Perfect. Just below the rim again. Don’t be jealous. I’m sure you have a superpower, too.

EASY HOMEMADE CHICKEN STOCK

Ingredients:
bones & skin of 1-2 whole chickens
2-3 cleaned carrots broken in half
2-3 cleaned celery stalks broken in half 
1-2 onions with skin on—cleaned & halved
salt & pepper
turmeric
paprika 
2-3 bay leaves
splash of apple cider vinegar
any other herbs/seasonings you like: parsley, poultry seasoning, rosemary, dill


Steps:
wrap chicken bones & skin in cheese cloth
add everything to the crockpot & cover with water
cook on low 12-24 hours in a crockpot or stovetop
skim off any scum
strain and cool
transfer into storage containers 
store in fridge or freezer

NOTES: 

I often freeze chicken bones & skin until I’m ready to make the broth. 

You can also use bone-in chicken pieces if you find them on sale. But the bones are important. 

I often freeze my veggie scraps from when I cook to have on hand to make broth (onion ends and skin, carrot skins and stubs, celery ends, mushroom stems, etc.) 

I’ve done with with rotisserie chicken or leftover chicken. 

If want to be fancy—toss bones & veggies with oil & roast at 425* for 30-40 minutes. 

You can do this in the Instant Pot on high for 2-3 hours with a full natural release. 

If you want to make stock in bulk with several chickens—you can double, triple, or more as long as your pot is large enough.