Cook

Make and Freeze Stocks

Pick a chilly weekend to simmer a large pot of chicken or vegetable stock. You can freeze the stock for making sauces, soups, and stews—plus risotto, polenta, and potpies—in the months to come. Follow these tips to demystify the process:

• Make a habit of freezing cooking scraps—vegetable trimmings, cheese rinds, meat and poultry bones—in resealable plastic bags so they will be ready to add to the stockpot for flavor.
• Strain stock (discard solids) and let cool; refrigerate overnight to allow fat to rise to the surface, then skim that off.
• To freeze stock, transfer the cooled broth to a labeled container, leaving space at the top, as liquids expand in the freezer. Or distribute the stock evenly in ice-cube trays and freeze until solid; then pop the cubes into resealable bags. Use the frozen cubes—each one is about three tablespoons—as you would regular stock.

GENTLE REMINDERS

Be a good neighbor to the birds in winter. Supplement scarce natural resources with a mix of peanuts, sunflower seeds, and cracked corn. And keep the birdbath full (a heater will prevent freezing).

Best way to stave off the flu and other seasonal bugs? Wash your hands. Lather for at least 20 seconds— the time it takes to sing “Happy Birthday” twice—and do it often. Especially before eating or preparing food.

Prepare for your annual meeting with your tax accountant: Organize receipts and gather end-of-year bank statements, W-2 forms, and other tax documents in a folder as they arrive in the mail.

MLK Jr. weekend is more than an opportunity for a mid-winter mini break. It’s also a great time to contribute to your community. Check out volunteering events in your area, and recommit for the year to social and charitable causes you support.