I'm picking up 30 pounds of turkey thighs today for bulk roasting. Each thigh makes an entree for two and is easily thawed. The pan juices will make a lovely stock, frozen in used peanut-butter jars.

We've been loving the stocks frozen in those wide-mouth jars-- the jar is filled 2/3 full, grease and all, with the top left loose until the freezing is complete. To use, set the jar upside down in a pan of coldest running water while the other kitchen operations proceed. Change over very gradually to a trickle of cool water to avoid cracking the glass. The contents will drop to the bottom (top) of the jar when they can be removed.

Use a fork to pull out the cylinder of stock and fat-layer, onto a cutting board. Saw off the fat, and either use it for roux or discard it. (It also can be rubbed across the grill surface of the panini press to keep bread from sticking, and it is amazing how little grease is needed and how much flavor it adds.

The rest of the fat-free cylinder will thaw in no time in a hot pan, and is just the right amount to make a rich, fat-free sauce for an entree for two.

~Susan