Do you make homemade stock from leftover bones and/or veggies? If not, let me explain just how thrifty and sensible it is: I bought a 4 1/2 lb whole chicken and roasted it for dinner. I had 2-3 meals from the meat alone (probably more if I had made an effort to stretch the meat). I then slow cooked the bones with leftover scraps of onions, garlic and carrot (I was out of celery) that were in my freezer. I did this for 2 days. It produced about 10 cups of amazing, dense, nutritious chicken stock. I strained it and let it cool in the fridge and then immediately added more water to the same bones/veggies and repeated the process. The second batch is always less flavorful, but still great for cooking rice, beans, and adding to dishes like pasta or chili. The second batch yielded another 10 cups of chicken stock. I just froze all of them in 2 cup portions so theyll thaw quickly for meals. To sum it up, I now have 20 cups of homemade chicken stock for free. I already had bay leaves and peppercorns in my cabinet and veggie scraps in my freezer that I saved up. What would it have cost me to buy this chicken stock at the store? On average a 32 oz container of chicken stock costs 1.99 (maybe less if its on sale). Thats $9.95 before tax for 20 cups worth. If youre buying an organic, free-range chicken stock from the health food store, itll cost you $3.50 a pop. Thats $17.50 before tax for 20 cups worth. Have I convinced you to start making your own homemade stock yet? ;)
Posted on: Sun, 17 Aug 2014 19:47:57 +0000
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