Chicken Stock

Homemade chicken stock is the laziest way to add INCREDIBLE flavor to all of your food. For the bones, you can use the leftovers from a rotisserie chicken or ask your local butcher to freeze their leftover carcasses for you. For the vegetables, leave on the skins because they also have flavor and you'll strain them out at the end. The hardest part is straining and cooling, but even that is pretty easy. Once chilled, you'll likely have what my boyfriend calls "chicken jelly" - this is GOOD - it freaked me out and made me think I did something wrong the first time!!

If I'm going to use my "chicken jelly" within a week and it has a good fat layer floating at the top, I'll keep it in the fridge; otherwise, I use Souper Cubes to freeze into 1 cup cubes for later use then transfer to vacuum sealed bags once solid - it freezes wonderfully!