Chicken stock
Healthier, more flavorful, and cheaper than store-bought. Save bones from roasts in the freezer, then when the bag fills up use them for stock.
Chicken stock
Healthier, more flavorful, and cheaper than store-bought. Save bones from roasts in the freezer, then when the bag fills up use them for stock.
Cooking Instructions
- 1
Roughly chop carrots, celery, and onion, then put into a large pot with all other ingredients
- 2
Fill pot with water until everything is covered
- 3
Bring pot to a boil, then reduce to a simmer
- 4
Keep simmering for 4+ hours without stirring. Add water occasionally as it evaporates to keep all ingredients covered
- 5
Discard bones and veggies, then strain stock to remove smaller bits
- 6
Put stock in refrigerator until cool, then discard fat from the top
- 7
Separate stock into serving size containers and freeze
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