1 whole chicken + extra chicken thighs or drumsticks
6 large potatoes, peeled and chopped
4 cloves garlic, skin on
2 lemons, quartered
1 tbsp dried rosemary
2 tbsp butter
Salt and pepper
Save all the bones and any leftover potatoes and garlic. The carcass should be used to make 1 gallon of chicken bone broth for recipes later in the week. Save all the extra chicken and pan drippings for Chicken Pot Pie on Monday.
I find one of the biggest blessings of summer is the availability of fresh fruit and vegetables. Whether perusing a farmer’s market, local farm stand or nearby orchard, it’s inspiring to see what’s growing locally, and then deciding what I’m going to preserve. The month of July is a bountiful one, with gardens growing a plethora of veggies, and orchards offering their first fruits. Here in Michigan, we grow some of the highest quality cherries available, and this blog will be focused on what to do with the cherries that we’ve picked.
We are all accustomed to the idea of preparing food in advance. My freezer is stuffed with bones for making bone broth, already prepared meals that I’ve forgotten about, and dubious looking ice cubes. Other less suspicious items include frozen trays of butter balls, made with ashitaba, wild ramp, and salt and pepper. The seasoning changes slightly depending on what I’m cooking, but on the whole, it’s a basic seasoning I use for simple dishes like rice or scrambled eggs.