OMG! It's Snowing!

It's Tuesday, and it's snowing and I am at home trying to get caught up on the one-thousand things I have to do, so what am I doing? Blogging! But, I made chicken stock today. Which is really easy to do.

Homemade Chicken Stock

Chicken carcasses, You know, the ones leftover from the roast chickie on Fridays. Take as many as you have, I usually have two or three before I make stock. And today, I used all the leftover chicken thighs and breasts that had been in the freezer for oh, I don't know, a month or more.

Put them in your biggest stock pot.




Cover them with water and add a couple of quartered onions, three or four carrots, some celery if you have it, one or two lemons quartered, salt, pepper, and any other seasoning you want it to have and cover with cold water. Bring it to a boil, skim all the crud off the top and then cover and let it simmer for 2 or 3 or however many hours you want to.

Then you will strain it, let it cool on the counter before you put it in the refrigerator. I then wait until it's chilled in the refrigerator and skim the fat off the top, and then transfer it to different sized ziploc bags, because they lay flat in the freezer. And then I have different amounts depending on what I need.

I asked Rob what he wanted for dinner and he said "Bierochs". If you are from the Welton family, you love Bierochs. Some people call them runza. They are some of my favorite one-handed food.

It's pretty easy to make these lovely pillows of dough and goodness. Start with making the dough. The recipe is as follows:

1 tsp yeast
5 cups flour
1/2 c.sugar
salt

Mix all this together in a bowl and then add

1-1/2 cup lukewarm milk
10 tbs. melted butter
2 beaten eggs.

Turn all this out of the bowl and knead until smooth. Place in an oiled bowl and let it rise for about 1 hour.






While this is rising, make the filling.

1 really large yellow onion, diced
4 - 6 cups of green cabbage shredded
1.25 pounds of ground meat. I use ground turkey, but ground beef is awesome too.

Sautee the onion in 2 tbs. of olive oil and then add the ground meat. When the meat is cooked, add the cabbage and 1 tsp of salt. You will then add 2 tbs. of dijon mustard and 1/4 lb. of cheddar cheese. Let the cheese melt and stir into the meat.



Now you want to make the wonderfulness!

Divide your dough into twelve balls. Take each ball and roll it into a square, about 4 x 4. Then take a heaping spoonful of filling and put it in the middle of the dough. Bring the opposite corners together and pinch. Tuck all dough underneath, and then put seamside down on a greased baking sheet.



When all twelve are done, bake for 25 minutes at 400 until golden brown. Brush with melted butter and serve with spicy mustard.