Homemade Chicken Stock

When cooking with a rotisserie chicken, don’t throw it away after removing the meat — make your own stock. Just put the carcass in a large pot, fill with water, and toss in some chunks of vegetables such as carrots, celery, and onion. Bring to a boil, then simmer for 1-2 hours. Now you have stock, and the quality will be so much better than store-bought. It will noticeably improve your recipes.

Once the stock has cooled, save it in containers and freeze. Be sure to mark how many cups are in each, so that when you have a recipe requiring a certain amount, you can take out what you need.

* You can also save some of the stock in ice cube trays. Whenever you need small amounts — like for a pasta sauce or boiling rice — you can use some cubes without having to open or defrost an entire container. (Saving broth in ice cube trays is also a good idea when you have just a little bit left in a container and don’t want to waste it.)

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