Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Make up a batch of these dense bars ahead of time and have them on hand for a quick, portable breakfast. They will last up to a week at room temperature, or for three months if wrapped individually and frozen.
This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.