I try to always have chicken stock in the freezer because it’s so easy to make and makes everything better. Everything.
Here’s my tip – keep a gallon size Ziploc bag or two in the freezer and add vegetable scraps and chicken parts/bones when you have them. Once the bag is full, make stock.
This is a very loose recipe as I tend to just throw whatever amounts I have in a stock pot. Each batch is a little different, but I generally end up with 2-3 quarts. I’d love to tell you that I’m fancy like Ina Garten using whole chickens to make stock, but I can’t afford that. My stock tastes just fine with using bones and some chicken pieces.
1 chicken carcase (bones from that roasted chicken you made, the back bone or neck of the whole chicken you didn’t use, chicken wings, any leftover chicken pieces with skin)
3-4 stalks of celery, including leaves
1-2 onions, unpeeled and quartered
3-4 carrots, unpeeled and roughly chopped
1 bunch of parsley
5 or more cloves of garlic, unpeeled and cut in half
5 whole peppercorns
2 bay leaves
Water to cover all ingredients
Bring to a boil and simmer uncovered for 3 hours. Let cool and strain into containers. Freeze or use within a week.
See how easy that was? You can basically make it up as you go.