Making your own chicken & vegetable stocks is much healthier than store bought because you control the salt! When I buy celery, it’s too long to fit in my vegetable drawer. So, I cut the tops off & save them by vacuum sealing & freezing. With parsley, I’ll cut off the leaves & save the stems. If you don’t have a vacuum sealer, just use plastic freezer bags. See “Homemade Stock” under Recipe’s and try it for yourself.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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