Stocking Up

I recently started making my own chicken stock.  I realized that I was going through at least 2 cardboard containers of stock a week, much more than that during the holidays. I don't love stock in a box, but it's convenient. Here's a simple, organic, inexpensive way to make and freeze your own so that you always have it on hand.

Homemade Chicken Stock

1 1/2 - 2lbs of organic chicken legs 

4 carrots, diced

2 stalks of celery, diced

1 large yellow onion, diced

3-4 sprigs of fresh thyme

2 tablespoons of sea salt

5 quarts of water

Remove skin from chicken legs

Place all ingredients in a large dutch oven or pot

Bring to a boil, then reduce heat to simmer

Cook for 5 minutes, skim the foam from the top and cover

Simmer for 2 hours

Remove from heat and allow to cool for 20-30 minutes

Pour contents through a colander into a deep bowl.

Cover and refrigerate the broth until cool, discard the colander contents*

Divide into freezer bags, marking amount, date on the outside.

Store up to 6 months.

*Don't waste! pick the boiled chicken from the bones to use in soup.

** Trader Joes shortcut: buy their mirepoix in the prepared vegetable section to save time.  They also sell organic free range chicken legs for under $3.