Perfect use for the large roaster. I roast 4 chickens at a time all night- remove to cool enough to handle. I toss the bones and scraps back in with chopped vegies and herbs to simmer away. Strain and bag it up for the freezer to keep stock on hand. The shredded chicken gets bagged into quarts for recipes ( casseroles, tacos, chicken salad etc). I also use it to boil water if I'm doing large batches of ground meat for the freezer. Gramma uses it for her corn on the cob ( either for a crowd or freezing).
Has anybody ever used a large (18-22qt) electric roaster to do soups or chili in for freezing? It is that time of year where we would like to have more soups and chili in the freezer but only so much stove-top space and crockpots. I cook with 2 friends for a weekend about every 8 weeks and we stock our freezers. Just wondering if anyone has tried this with success. Thoughts, ideas and recipes appreciated!
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Amanda Maggi
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