Homemade Chicken Stock
In a fit of crazy domesticity last night, I took the remains of our roasted chicken we had for dinner and added carrots, onion, celery and parsley and set it on the stove with about 6 quarts of water. After bringing to a boil, I took it down to a low simmer for about 4 hours. Presto - chicken stock! After quickly straining all of the solids from the stock, I set the stock into a variety of containers for freezing. Ziploc bags in 4 cup and 2 cup quantities - 4 cup for a family soup dinner, 2 cup for an afternoon soup snack for Michael; and two trays of cubed stock for stir-fries and other recipes calling for more flavor. I had received a good tip online, freeze the stock inside the bags in square containers and they will stack well once frozen and the containers are removed. Love it - come on winter, you don't scare me!