When you are baking or cooking, having the right tools makes all the difference in the world. This little “crust cover” is a GODSEND!!!! No more messing around with tinfoil so the edge of my crusts don’t burn. I just lay this baby on after the pie edge has browned and cook the pie the rest of the way without worrying about burnt crust.
It’s pie season with all these fresh fruits coming into season. I have made cherry pies (recipe here) and blueberry pies (blueberry recipe here) to freeze and last night the man of the house asked the big question, “Can you please cook one of these to eat” when I was putting the pies into the freezer. How could I say no!! So we set off today to pick a few more cherries to replace the ones the kids have eaten and the pie we cooked.
Making your own chicken broth/stock is something you should do a few times a year and freeze. It is healthier as it does not have sodium or any preservatives in it. It is cost effective as you can use it anytime a recipe calls for chicken broth/stock and it cuts down on your cooking time of the actual meat you boiled.
Tonight we were having bone in chicken breasts on the grill so I boiled them for 20 minutes before grilling them. I then put the stock into containers to freeze for whenever I need chicken stock or broth in a recipe. (these containers are from wonton soup at the chinese restaurant and they work great!!). I also use the stock to make a quick batch of chicken noodle soup whenever the mood strikes!! You can then refreeze the soup in the same cleaned containers.
So the next time you are having chicken, take a few extra minutes and make your own natural stock. It’s worth every penny saved!!