People always ask me how I make my chicken stock, so here it is!

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

I save and freeze all the spare parts of the chickens I cook. Prior to the holiday season I make a huge pot of stock to use for dressings, soups, and vegetables.

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.

Whenever I have leftover chicken bits and leftover vegetables I always save them to make a stock to use in cooking.

I love this so much, that I will roast chicken just so I can make the stock! It takes multiple days to do this right, but trust me it’s worth it.

One night I was a little lazy and got a rotisserie chicken to make sandwiches, I knew I didn’t want to waste the little meat still left in the carcass. You can use what you have on hand.

The pressure cooker is kind of the antithesis of the slow cooker. So it speeds up what is usually an all day process into 15 minutes of prep and two hours of cooking. You can use any kitchen scraps you want for this. Raw carcasses, leftovers bones from a roast chicken, veggies that are close to getting tossed in the compost pile. If you don't have scraps wings will work fine too, or go ask your local butcher for carcasses, he may just give them to you. Theres very little else in this recipe. Since were making stock in bulk, we keep it simple. This ensures usability in any recipe.

its high in fiber garbanzos are good for you. didnt have a lot of extra money I went bought some garbanzos and ground chicken I made a stock added spices it was so very good my daughters liked it so I made again originally I put two packets of sazon seasoning

I love how handy bouillon cubes are but there's nothing like soup made with homemade stock

Very simple and tasty!