Kate
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.

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4 Responses
  1. BarbaraLee Says:

    I like saving the juice from a roast and freezing it as well.


  2. Kate Says:

    That's a good idea. I never have enough juice left after making a roast, though, because my husband likes to make roast beef sandwiches and dip them in it. =)


  3. Mrs. U Says:

    Hi Kate!!
    I've really enjoyed reading your blog today!! I just decided to leave my comments here on this post. :)

    I LOVE making my own stock, too! It tastes a million times better, is better for you AND is cheap, too!!! Can't beat that combination!!

    His,
    Mrs. U


  4. Kate Says:

    Thanks, Mrs. U!

    I decided to make my own stock when I tasted the canned stuff on its own (I was sick and wanted some broth to drink). It was disgusting! The homemade stuff is delicious on its own and it's so easy. =)


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