Chicken stock is one of the easiest things to make and it costs almost nothing. Whenever I get a rotisserie chicken from the market or make my own whole chicken I save the pieces, extra meat, skin and use it for stock. It makes about 2 quarts but if you want to make larger batches to freeze a ton I also like to use Barefoot Contessa’s recipe.and place a few sets of leftover chicken carcasses in the freezer until I get enough to make a huge batch of stock.
Homemade Chicken Stock
* 1 Chicken carcass (skin and all)
* 2 celery stalks cut into large pieces
* 2 carrots cut into large pieces
* 1 large onion cut into large pieces
* 4 garlic cloves smashed
* fresh parsley, dill and thyme about 5 sprigs each
* coarse sea salt/Pepper to taste
* 8 cups water
***If you don’t have fresh herbs on hand you can use dried. I personally like Herbes de Provence by Penzeys Spices
Combine all the ingredients into a large pot and bring to a boil. Reduce heat to low and let simmer for about 4 hours. Using a colander strain all the contents and let cool. Place in labeled containers and freeze until you would like to use.
You can also place the cooled stock into ice cube trays and freeze for 24 hrs. After frozen place in labeled baggies and take out as many ounces as you would need for each meal. Remember each ice cube is 1 ounce.