|That's $1.25 for each little serving.|
Here's what I do:
I save the carcass (is there a nicer way to say this?) of every chicken I cook and every rotisserie bird we buy at the market. I freeze them until I have four or five. Now I get the inner liner of my pasta pot and fill it with bones, four or five ribs of celery rough chopped, four or five carrots washed and rough chopped, two onions skins and all, washed and rough chopped and whatever herbs dry or fresh I feel like. NO SALT.
|This big pot was my Aunt Sissy's|
Insert into your biggest pot and fill that with water. Bring the whole thing to a boil and simmer. Don't worry if things aren't covered with water, the bones will 'melt' over time and the rest will be submerged. Simmer for at least four hours - low and slow baby.
The liquid in the pot will be reduced by at least half. The more you reduce the more intense the flavor. Lift out the insert and all the bones etc. will come with it ready to be thrown away.
Let your stock cool and strain it one more time to get out the tiny stuff. You can now refrigerate and skim off any fat.
|Ready for the freezer - 2 cups each|
Until next time,