chicken stock

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Do you guys do this? Save all your chicken parts in the freezer to use for stock? This is a great trick.

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So here’s what you do. Collect chicken pieces in your freezer in a bag and then when you’re ready, dump all the frozen parts in a pot with some fresh pieces if you have any (I buy chicken backs sometimes, they’re super cheap). Then you half an onion or two, toss in a handful of garlic, a bay leaf or two, some peppercorns, and whatever else you have lying around. Fill the pot up with water and bring to a simmer. Cook for an hour or five, cool, pull out any meat that’s left, and strain the stock. Toss all the solids, cool the stock, and skim off the fat. Pour the stock into containers and freeze, or pressure can, or use immediately. 

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