The 76th annual Manchester Road Race takes place the morning of Thanksgiving. With 15,000 runners and as many as 20,000 spectators, it’s a pretty happening thing.
The olympians are at the front of the pack, racing for the $4,000.00 grand prize. There are serious runners and seeded runners (like Tom) and then there are the fun runners dressed up in costumes and the walkers round out the race.
Ethan and I hope for a glimpse of Thomas, to cheer him on, as he runs by in the everlasting sea of people. This will be his third year running. The race is broadcasted on a local television channel.
We arrive home to a warm house filled with the aroma of a slow roasted turkey.
I’m planning on having a completely homemade Thanksgiving this year. Homemade dressing (stuffing), homemade gravy, mashed potatoes, green beans, homemade cranberry sauce, homemade dinner rolls and of course homemade pie!
One of the many things I will need for the gravy and the dressing is chicken stock. Last week, after I removed all the meat off the carcass of my lastest whole roasted chicken, I broke up the bones and placed them into a large stock pot.
I added a chopped carrot, some chopped celery and chopped onion. I also added the giblets that came with the whole chicken. I added enough water to cover all of the ingredients in the stock pot and let it simmer.
I skimmed off the floating fat and gray matter and let it slowly simmer for about an hour. I added some salt and pepper and turned off the heat. I let it sit for a while and then removed the bones and veggies. I strained the stock and placed it into glass jars.
The jars go in the refridgerator over night. The next day, I scooped off the fat that separates to the top of the jar. If you plan on using your stock within a couple days, leave it in the refridgerator. If not, freeze the stock. It will last for up to 6 months.
I hope everyone has a wonderful day filled with love and laughter. Be thankful for what you have and let the people in your life know how you feel about them.