In article >,
Frogleg > wrote:

> How often do you seal leftovers with lard? Or make chicken soup
> immediately after preparing a meal of roast chicken?

In our case, the latter is pretty standard. It's true that there is
often leftover chicken meat that goes into the refrigerator--but the
carcass goes into the soup pot. Similarly, when we are doing a medieval
cooking workshop, suitable trimmings tend to go into the soup pot. That
part isn't a lot of trouble.

Where we often do take advantage of modern technology is in transferring
the broth in the soup pot to the freezer, and only later making it up
into soup for dinner.

On the other hand, you also want to allow for scale economies. Keeping a
soup pot going, or doing various other things along the lines discussed,
makes a lot more sense when you are cooking for ten or twenty than when
you are cooking for two or four.

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