We know that it’s cheaper to buy a whole organic chicken than to buy it in parts. I still don’t personally have a use for the bag of innards, but I finally have a way to make the most out of that meatless back portion and the dinky little wings!
32 ounces of organic chicken stock costs about $5. This recipe yields about 4 quarts and literally costs nothing. Just don’t ask me how you’ll use up all that broth in your freezer!
In your largest pot (I love my enamel cookware Dutch Oven for this), throw whatever raw chicken parts you won’t be using (you can use your cooked bones as well) into the pot and fill about ¾ up with water. You definitely want to toss some salt, pepper, and at least half an onion in there, but with everything else you can get creative using whatever is around the house – carrots, celery, garlic, bay leaves, parsley, rosemary, thyme.
Bring to a boil and then simmer with a lid for as long as you can stand it. At least two hours – three to four should suffice. Drain out the solid bits and freeze the rest in portions. Never buy store-bought chicken stock again or feel freaked out when a recipe calls for it!