EASY STOCK

The next time that you are making chicken for dinner, don't let the little pieces go to waste. Gather up the neck, the giblets, the tail and any other pieces that you may not use for your recipe. Refrigerate them until your dinner is completed.

After the meal, cut the rest of the meat off the bones and grab the remaining carcas as well as the pieces that you saved from the chicken before dinner and drop it into a medium sized stock pot and add about 4 cups of water.

Bring to a boil and add about a half a cup each of onion, carrots and celery.

Reduce the heat to a simmer and cover. Let simmer for a few hours until all of the meat is tender and falling off the bone.

Let the stock cool and strain off all the bones and bits of meat or fat. Pour the stock into ice cube trays and freeze.

Now just drop the ice cubes into a bag and when you need some stock for flavoring just pull out as many as you need!