Monday, December 21, 2009

Saving homemade chicken stock

store bought stock is not cheap...and they are salty! The best stock is homemade. When I cook a turkey, or roast a chicken (even one from the grocery deli)

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.

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