I love making chicken stock! It's super easy and looks impressive. ;-)
I don't think there's anything special about the way I make it, but it doesn't cost me anything because I use what I already have. Whenever I make roast chicken, I save the carcass. The next day, I'll throw it in a pot with some vegetables, garlic, and a little salt and pepper. I'll fill the pot with water and let it simmer all day. Once I strain it, it's ready to freeze. Which leads me to my tip:
Freeze stock in muffin tins. I take my huge pot of broth and measure 1/2c into each tin, and then freeze. Once they're frozen, I pop them out of the muffin tin and dump them all in a big ziploc bag, then put them back in the freezer. Homemade broth tastes a whole lot better than store-bought, and I can pull out the exact amount I need.
A tip for the tip: I use a silicone muffin tin, so I can just peel it off the frozen stock. If you use a regular metal muffin tin, you can remove the frozen stock by twisting the tin a little bit, as if it were an ice cube tray.
So that's my kitchen tip of the day. You can check out more tips at Tammy's Recipes.
Labels: Kitchen Tip Tuesday