Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Include a little bit of devoted delight on your few days along with red-colored, white-colored, and also orange DIY design honoring Commemorative Day time www.affordablelinkbuildingpackages.com
I made this on a cold day and it was the perfect stock. I regularly save chicken parts and my farmers market sells B&E parts to fill it in (back, rib, feet, whatever). I let it sit overnight (outside) to get all the fat off. I don't have silicone muffin pans so am worried about freezing in a muffin pan may try zip bags. Plus that way they can lay flat. Or my food saver, even better. Really, it's so easy to make this, there's no excuse not to!
I buy Perdue's whole cut up chickens throughout the summer for bar-b-ques. It includes the back and all the giblets. I toss them in zip lock freezer bags and in the fall I make several pots of stock from them and freeze them in muffin tins. Then when I make roasted chicken, which is at least once a month from September to April, I have plenty of stock for gravy....not to mention soups, too. I wish Bell & Evans had whole, cut up chickens too.