Check out this dairy-free brownies recipe over on my other blog -- my daughter even helped me make them!
Now, to today's recipe. A while back I found cut-up fryer chicken really cheap. I picked up three. I've never made chicken stock before and found this recipe in Preventions Freezer Cookbook: Quick dishes for and from the Freezer. It was very easy to do and yielded three 1 cups and two 14 oz of chicken stock. On top of that I was able to freeze the chicken for future use for chicken salad or casseroles.
14 cups water
4 lbs chicken pieces
2 large carrots
2 small onions
6 cloves garlic
2 bay leaves
1. Combine all in large stock pot.
2. Bring to boil over medium-high heat.
3. Skim foam from top. Reduce heat to low.
4. Cook for 2 hours.
5. Strain stock through colainder.
6. Save chicken for later.
7. Discard vegetables.
8. Refrigerate overnight. Defat by skimming off and any solidified fat before using.
**Freezing tip: pour into 1 cup containers (I used cheap containers from the dollar store) and place in freezer for a few hours. Place in foodsaver bags or freezer bags after frozen. I also will re-use glass jars to freeze stock, as well.**
Check out more great recipes at The Grocery Cart Challenge!