If you read my post about roasting a chicken last week, hopefully, you remembered to save those bones! Here is the easiest ever method for making delicious, healthy chicken stock:
Step one: Put the chicken bones in a crockpot, along with scraps of celery, carrots, and onion. I typically just throw the scraps in a bag and keep it in the fridge or freezer until I’m ready to make stock.
Step two: Add water to cover, sprinkle in a little salt and pepper and maybe a bay leaf or two, turn crockpot to low and cook overnight.
Step three: In the morning, cool slightly, then strain over a pan. Pour the stock into mason jars and stick in the freezer until you are ready to use it.
Every time I roast a chicken, I make a batch of stock – I haven’t bought cans or cartons of stock for years as I always have plenty in my freezer. It’s perfect to have on hand for soup, sauces, and stews. If you often use small portions (a T or so in your sauces) make sure and freeze smaller portions along with the jars (an ice cube tray works well).
What is so great about this is that it’s easy (the crockpot does all the work), and it’s essentially free – you are using the leftover bones and veggie scraps that would have been thrown away!
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