Homemade Chicken Stock

Whenever I make a roasted chicken, I like to save the bones and meat scraps (like the neck, that weird little packet of innards they sometimes include, wing tips and such) and make Homemade Chicken Stock. It's super simple to do, it creates a wonderfully flavored broth, and it's basically free since the bones were headed to the trash can anyway.  To make it I just ~ cover the chicken bones/scraps with water, add some fresh/dried herbs and/or veggie scraps, and let it all simmer away for about an hour, until the broth is reduced by about half. Then I strain it, let it cool, pop it in the fridge until the fat comes to the top, skim it off... and the stock is ready for the freezer or the soup pot. Cheap, cheerful, flavorful and frugal ~ Gotta love that!

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