Rule #76: It’s always better homemade. Unless you don’t have time. Then you just buy it.
At 21, I would have NEVER thought I’d be the kind of person who made their own chicken stock. That would’ve seemed too Martha Stewart. Too 50’s housewife with the apron thing. BUT then I started to do my own cooking and grocery shopping and now I realize… it’s cheaper and way more delicious when you make your own homemade chicken stock. It leaves you with some savory stock plus some shredded, cooked chicken for meals down the road. I freeze both, so they’re ready to roll when I am.
If you saw my Insta-Stories, then you saw that my biggo mug was cookin’ chicken stock yesterday. It was my first attempt at ‘how to’ videos, and y’all were very sweet about them! I figured it was easier than taking a million pics with lots of tiny captions. Here’s the breakdown of the stories:
I had a few questions about what pot to cook the stock in (for this recipe, you’ll need a honker). I bought this fella off Amazon a couple of years ago. He’s done wonders for me. I use him for chicken stock plus gumbo and large batches of soup and things like that.
I try to keep old take out containers to use for stock and Red Beans and Rice and everything else I freeze (and I freeze a lot). They’re wonderful because they protect the food plus they’re reusable. Amazon has a ton for a great price. A friend mentioned that another great option would be to use mason jars.