Dear Readers, it’s COLD outside! The best thing to do is roast a chicken. The second best thing to do is make chicken stock. That’s right, cold weather means it’s time for stocking up on chicken stock. Nope. I don’t mean the store bought kind. I mean the homemade kind. Homemade stock is as easy to make as throwing a leftover roasted chicken carcass into a pot, covering it with water, adding a teaspoon of coarse grey sea salt, placing the pot lid askew and simmering for 2-3 hours. In fact, that is precisely all there is to it! Cool and chill. The next day, strain and use or portion into double-bagged resealable bags. Then, just seal, label with date made and amount and freeze flat. Do this all winter long and the dividends will offer a high yield.
Avid home cook and passionate instructor