We had the first of the season corn on the cob last night with a roasted chicken and a salad with a tomato from the garden.
Tonight, I’m boning the chicken and boiling the carcass to freeze the stock for later. I can count on one hand how many cans of store bought broth I’ve my entire life. It’s just too easy and FREE! to make it yourself. The meat is going on chalupas and just turned off the pressure cooker full of pinto beans. Tomorrow, whatever is left of the meat will go into a rice and mushroom soup casserole or maybe Chinese.
Sounds good.