Monday, December 21, 2009
Saving homemade chicken stock
1. I stick the bones in a big pot and simmer for a few hours.
2. put in fridge over night, skim off fat the next day.
3. add carrots, celery, bay leaf onions, parsley, (if you have it) thyme, garlic, pepper and simmer again
4. strain and freeze in muffin tins for easy use.
I use my stock for everything: steaming asparagus, soups (duh), gravy, stir fry...wherever you might want some richly flavored water.