Yesterday I shared one of my favorite strategies for making weeknight meals a little bit easier by keeping shredded cooked chicken on hand in the freezer. When the chicken meat has been shredded and stored, we use the remaining bones and scraps for making chicken stock. This requires so little time but has a big payoff. I usually get about four quarts of stock each time I make it, and considering the price of a single quart of broth from the store, this is definitely a money saver. Added perks are being able to control the amount of sodium in the broth, and less waste since you can reuse your containers. Oh, and it tastes better too. Win! If you don’t have time to make the stock right after you roast the chicken, no big deal. Just toss the bones and scraps into a bag and freeze them until you are ready. As with the shredded chicken, I freeze the stock and then thaw it out as we need it. Try making your own veggie stock too. It’s just as easy and delicious.
*The storage containers seen here are from Garnish. I always store my stock in these!
