pinchdash's Profile

I would do some heavy duty investigating about canning anything that contains even a miniscule amount of a fat such as butter or oil - especially if giving as gifts! If placed in sterile glass jars these will last for months in the refrigerator.

I always remove the breast meat for anything from enchiladas to pasta to chicken salad. Then I pick the carcass clean & store meat seperately, remove some of the skin (lots of flavor there!), break it down and make stock out of it. Add a carrot, onion, bay leaf. Refrigerate overnight to facilitate fat removal.

Then I make a risotto with the roasted chicken stock and add the remaining dark meat towards the end of cooking with lots of parmesan. Fabulous on a fall or winter evening.