Chicken Broth Success

Don't freeze your broth in Mason Jars. They break. I know. I tried.

I am so happy with the success of the Chef John's Roasted Chicken Broth. Easy. Though, with my three days on the task you might not know it. But, believe me, that's just life with a high school schedule.

It is so very delicious. Rich, full of body and ready for carrots and onions, celery and the chicken breast remaining. Here's his recipe. We're having soup for lunch and saving the rest for later (in the freezer, of course).

When you make it (and you should), just give yourself the space on a Saturday. The flavor is much different than a standard homemade stock, which I love, but the richness and depth of flavor makes it just perfect as a simple soup base. And, it's not labor intensive, it just needs the stretch of 3 hours to cook.

I'm planning to add red pepper, tomato and sausage soup to one of these, too.

Beautiful. Just beautiful.

Weekending: Easy Lemon Scones

This Sunday morning we decided to have "home church" as Truman calls it. I made scones and the kids set the table. Eric read us a devotion and we sang our prayers. It was actually quite lovely. We ended our home church with playdoh and sketchbooks. Which sometimes feels more church-like to me.

I found this recipe on epicurious, but I adapted it for what I had in the fridge, and what we had in the pantry. I cut down the lemon in the recipe to just a hint so I could mix in chocolate chips. Isabel, my daughter does not really enjoy scones, but she does enjoy them with chocolate. Personally, I enjoy my scones with a big dose of coffee. Don't you?

Easy Lemon Scones

• 3 cups all purpose flour
• 2 1/2 tsp. baking powder
• 1/2 cup sugar
• 1 1/2 sticks chilled unsalted butter, cubed
• 1/2 cup mini chocolate chips
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon of lemon zest

For top of scones:

• 1 tsp melted butter
• 1 enough sugar to lightly dust each scone

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper or a silpat. Whisk flour, baking powder and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas.  Form a well into the dry ingredients.

Mix 1 cup milk, lemon juice and zested lemon peel in glass measuring cup. Pour buttermilk mixture into the well you created dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Incorporate the mini chocolate chips into one half of the dough, do not need just incorporate. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges. 

Transfer scones to prepared baking sheet, spacing 1 inch apart.* Brush tops with 1 tablespoon butter and dust with sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

*Note: I did not space mine apart enough and they all baked together. So if you want these to LOOK like scones, you probably should not be in a hurry and do that (:


--Mary

This week we're joining Amanda for Weekending, and Tasty Tuesday with 33 Shades of Green.