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- Homemade broth or chicken stock is easy to prepare. When boning chicken or breasts, save the bones, skin and any wing tips in a plastic container and freeze until you have enough for a stock. Or buy several pounds of necks and backs.
- Place frozen or fresh bones in a large pot and cover with water; add a small onion, large unpeeled carrot, sprinkling of poultry seasoning, basil, bay leaf or whatever herbs you prefer.
- Bring to boil and simmer for several hours. Strain and refrigerate. Once the fat solidifies and rises to the surface, lift it off for a virtually fat free stock!
- Tips: Freeze this stock in ice cube trays, when stir-frying, instead of oil, add frozen stock cubes in which to sauté meat and vegetables...lowering the amount of fat in the recipe!
- Freeze some stock in containers then use this flavourful, nutritious broth in which to boil rice or as a base for gravies or sauces or as the liquid for casseroles!
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