Today I introduce another staple kitchen cheat…homemade chicken stock…we use stock as a base for a lot of things (rice, to reheat chicken to keep it moist, soup etc.) Of course you can use store bought chicken broth, I certainly always have it on hand in the event I don’t have any stock. But! Stock is better! And you don’t need to pay extra for it if you do a little advance planning and stockpiling.
I keep a ziplock bag in the freezer (a trick I learned from my wise Mamacita)…and whenever I have scraps of suitable veggies (onion, garlic, herbs, carrots, celery) I throw it in the bag.
When I have a chicken carcass it is time to start a brewing thine stock!
I usually throw in a couple of extra stalks of celery and chopped carrot.
Put the frozen veggie mix plus extra carrots and celery (if needed) in the large pot with the chicken carcass, add 2 quarts of water, bring to a boil, then turn down to simmer for 3-4 hours…
Here is what you are left with.
Pour through a strainer into a large container.
Divide into several containers, keep some in the fridge and freeze the rest.