When making a batch of turkey stock the other day, I needed a large glass container to put it in to allow it to cool. The only one I could find was my old sun-tea jar - a very happy accident! It turned out to be the perfect stock-separator: large enough to hold all the stock from my 8 quart stock pot, and it's made of glass, so no yucky plastic-chemical-leaching.
The dispensing spout sits about 1/2 inch from the bottom of the jar, which allowed the sediment to settle, and is not released when I turned the spout to "open" to fill my quart containers that go in the freezer. (I also rubber-band a paper coffee filter over the the spout to further filter out any fine impurities.) I just turned the spout to "off" when it got close to the fat layer. It used to take so long to scoop off the fat, strain the stock, etc., so I was very happy to discover this little trick, and I just had to share!
By Kimberly from Jax, FL
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My mom taught me how to save quite a lot by adding leftovers to a zip lock freezer bag until it was full and then later thawing it out in the soup pot.
I take all the leftovers that there aren't enough of for another dinner and put them in the bucket.
