Chicken & Broth

I have gotten good at cooking, deboning & freezing chicken to help make quicker meals in the evening. I was really happy with my last batch.

10-11 lbs. Bone-In Chicken (whole or cut-up, or all breasts, etc.)
2-3 carrots
1 lg or 2 sm onions
5-6 cloves garlic
12-14 c. water
3 Tbs chicken base or boullion

Coursely chop veggies & put them in blender with 2 c. of water. Puree until smooth. Pour over chicken in large stock pot or dutch oven. Add boullion and remaining water. Bring to a boil & cook until chicken is cooked & tender. Remove chicken from liquid, then cool & de-bone. Taste broth. Continue to boil to reduce broth if needed. Cool then skim fat. Separate chicken into freezer bags or containers with 1/2 cup of broth in each. Separate remaining broth into containers. Refrigerate for 2+ hours then put in freezer.

White Cake Icing - Just like buttercream.

I found this recipe for decorating cake icing on Cooks.com. I was really happy with the way it turned out.

1 1/2 c. Shortening (9 oz. by weight)
2 Tbs. butter
2 tsp vanilla (use clear for white frosting)
Dash of salt
1/2 c. warm water
2 lb. confectioner's (powdered) sugar

Cream butter & shortening until fluffy. Add vanilla & part of water. Beat on medium and gradually add sugar and add the rest of water. Add more water, a tablespoon at a time, until desired consistency.