As I think I’ve mentioned about a thousand times, I use a lot of chicken (and vegetable stock). And years ago, I realized that I was spending a small fortune to buy stock. I much prefer to make it myself, and it really doesn’t take that much active time.
In the past, I’ve set a pot on the back burner of the stove, added some aromatics like onion and garlic, tossed in some seasoning like salt and peppercorn, added the chicken carcasses I’ve bagged and tossed in the freezer. And for the next couple of hours, the stock or broth or whatever you prefer to call it would simmer away. I put the liquid in one-cup size containers and freeze them until needed. Continue reading “Under Pressure”