Until I had discovered how simple (not to mention thrifty!) it is to make fresh chicken stock, making gravy had never been an issue – you simply spooned the granules out of the tub into a jug and poured over boiling water…nothing could be easier.
But then I did make stock and it was a natural progression to give the gravy thing a go. Now, I never have been a great lover of gravy to be honest… a splash over the roast potatoes is plenty for me but the rest of the family are all hardened gravy addicts – the thicker the better and lashings of it!
At the moment, chickens really do seem to be very good value. Waitrose (not often thought of as a bargain supermarket!) are currently running a ‘Half-Price’ campaign across their stores, which does include medium size birds. So a chicken of about 2kg is costing less than £3.50 right now until the end of January!
So, with a half empty freezer we decided to take full advantage and stock up on as many chickens as we could fit in!
For years I have always used stock cubes whenever I needed to cook anything that called for ‘a little fresh stock’. Making it from scratch seemed such a fuss and not really worth the effort but, as we had recently bought so many chickens to cut up into joints for the freezer (see the post here), I thought it was about time I really should give it a go.
You may have noticed that here at the Thrifty Squirrels we are quite fond of an occasional sweet treat! Unfortunately Brian has type 2 diabetes and so cannot indulge in the tasting process of these new recipes as much as he would like.
So when I received a pack of Sweetly Stevia Natural Sweetener in the post, I was very keen to give it a try and put it’s claim that it tastes just like sugar through it’s paces.