liquid made by cooking bones, meat, fish, or vegetables slowly in water, used as a basis for the preparation of soup, gravy, or sauces.
One of the staples most people already have a good recipe is chicken stock. This is definitely another great one to make and stick in the freezer, especially if you are trying to watch your sodium, homemade is always a great way to go over canned. Anyway below is a pic of my stock pot earlier this week. I picked up a deli chicken on close-out ($2.49!), and made sandwiches out of some of the meat, and then threw the whole rest of the chicken sans skin in the pot. Letting it simmer for 4-5 hours is definitely one of the keys to the really rich stock. I froze two quarts of it, and then used the third quart to make two quarts of gravy that I also froze. Not bad for a handful of dollars.
What I used:
- Deli roasted chicken
- Celery sticks
- Carrot sticks
- Several smashed garlic cloves
- Couple of shallots rough chopped
- Bay leaves
- Fresh sage
- Fresh thyme
- Heaps of Water