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.

You can even use left over bones after your meal. Drop them all into a medium sized stock pot and add about 4 cups of water.

Bring to a boil and add about a half a cup of onion.

Reduce the heat to a simmer and cover. Let simmer for a few hours until all of the mead 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!