Chicken Stock

I use chicken stock in everything, but I never have it on hand when I need it. Don't you hate that?
A few weekends ago I made a whole batch of it and froze it. This is what I came up with.

Frozen bits and ends. Sorry, it looks pretty gross.

  • During the week when I make dinner I save the ends, skins and tops of the vegetables. I put it in a zip lock bag in the freezer. (Thanks to my friend for the idea!) 
  • Another tip: At the butcher ask for the giblet bag that is inside the whole chicken. And if you get the whole chicken cut up, ask for the back. These parts are great for the chicken stock. 

In the pot it goes. 

  • Throw everything in the pot and fill with water. Also, add a handful of salt and peppercorns. 
  • If you have any herbs, throw that in as well. 

Perfect size!

  • Once the chicken stock is done, mine takes all day, cool and check to see if there is enough salt.
  • Freeze the chicken stock in ice cube trays, bag them and freeze.
  • Voile! Instant chicken stock for any meal you are making. 


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