STOCK-MAKING MADE SIMPLE
Preparing homemade stock is a labor of love that has huge paybacks in flavor. Here’s how you can maximize your stock-making experience.
Lean on Your Butcher
If you’re uncomfortable with the idea of breaking down a whole chicken into parts, ask for help at the butcher counter. Most are happy to do the knife work for you.
Fill plastic freezer bags about
2/3 full with stock, then freeze them on baking sheets so they freeze flat. To use, partially thaw to loosen the stock, then break the stock into pieces that will slide into a pot easily. For smaller portions, freeze your stock in ice cube trays.
The leftover chicken is somewhat devoid of flavor; season it aggressively with curry powder or chopped, fresh cilantro and use the meat for chicken salad or tacos.