Cooking Chicken and Making Stock
Place chicken breasts (with skin and bone) into a stock pot. Cover with fresh, cool water. Add an onion (quartered), a couple of celery stalks (cut into 1-inch pieces) and a couple of carrots (cut into 1-inch pieces). If you have fresh herbs such as rosemary, thyme and parsley, tie them together with kitchen twine and throw them into the pot as well. Bring to a boil, then reduce heat and simmer, partially covered, for about 40 minutes. Turn off heat and let chicken cool slightly while submersed in the stock. Remove skin and bones from the meat. Use the meat in your recipe and throw the skin and bones back into the pot with the stock. Bring to a boil, then simmer, covered, for an hour or two. The longer you simmer the stock, the richer it will be. Strain and freeze or refrigerate.
Leftover Tomato Paste
When you have a recipe that only calls for a tablespoon or two of tomato paste and you have most of a can leftover, freeze it. Drop the tomato paste in 1 tablespoon portions onto a cookie sheet or pan that will fit into your freezer. Freeze until firm. Remove the dollops to a freezer bag and store until you need another tablespoon of tomato paste for another recipe.
