As we head into cooler months and well let’s face it, downright “bone-chilling” winter. No pun intended! Who does not like a warm bowl of soup?
Chicken stock is so versatile and so good for you. There are hundreds of recipes on the internet to choose from so there is no need to buy it from the store when it is so easy to make. So here is the tip.
When you finish with your roast chicken, whether it is the whole bird or just legs, thighs or wings toss the bones into a large Ziploc bag and store it into the freezer. The same goes for any onion, celery, and carrot scraps. When I cut a carrot or piece of celery, I always make sure the ends and tips go into the bag. Then when you have the time the veggie scraps, chicken bones, and spices go into the stockpot and simmer away for 12 hours or so.
