When de-boning and skinning chicken breasts, put an extra pot on the stove with the scraps (including bones, skin, fat scraps, etc.), adding water to cover, some onion, a carrot and celery tops plus a whole peppercorn or two. Bring to a boil, cover, simmer for one hour, strain, clarify if you want, and freeze in 14-oz. portions. You have homemade chicken stock in less time than it took you to prepare and cook the evening meal, and a head start on another meal.
I buy chicken backs at the store and make my own broth. I boil them down for a couple of hours and use a table spoon of vinegar to leach the calcium from the bones. I use the broth to make soups I also make my rice with it. I use whole grain rices so make it a lot healthier and it fills you up The broth freezes really well in ziplock bags and storage is no problem, nice and flat Just remember to rotate them as you make new stock
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