I'd been shying away from making stock and storing bones from roasted chickens away in the freezer. But one lazy Sunday I decided to try my hand. And I was pleasantly surprised at how easy it is and the results. It's simple: just roughly chop whatever root vegetables you have and drop them in a big pot with the chicken bones and some herbs. Season and cover with water. Let it bubble away for about three hours, strain, skim fat off the top and serve or store. That's it - really!
If you're an avid recipe follower, here's a good one for Jamie Oliver's chicken stock. Some other ideas: In addition to freezing chicken bones until you're ready to make stock, you can also freeze your stock in containers until ready to use. So next time your soup, risotto, braised meat or other dish calls for stock, I hope you'll drop the box and try making it yourself. Let me know how it works for you!
