How to Make Flavorful Chicken Stock

Every holiday season I stockpile chicken broth when prices are at their lowest, but despite my best efforts my supply is usually gone by this time each year. Rather than buying expensive broth, I started making my own stock a few years ago. It’s fairly simple to make and it saves me a lot of money! I've tried freezing homemade stock just about every way possible, but the easiest way I've found is using silicone muffin cups. They freeze well and they hold around a cup, so I always know how much stock I’m throwing into a recipe.

I keep raw and cooked chicken bones/necks in the freezer until I have enough to make stock. I throw the frozen bones into a pot with whatever veggies I have on hand: onions, carrots, celery, garlic, and parsley. I add a little salt and pepper, cover with water and simmer for at least 4 hours, occasionally skimming off the foam that comes to the surface. Then I remove the bones and strain the stock. Refrigerate overnight and scrape off all of the fat that has risen to the top. Then I ladle the stock into muffin cups, place on a baking sheet and freeze for several hours, and then I remove the stock from the cups and toss in a freezer bag.  Considering the fact that 4 muffin cups equal about one 32 oz. box of broth ($3.50 each), the savings is well worth the effort!