Jan 24 2010
Chicken Stock
3 – 4 pounds of chicken bones
6 stalks of celery, roughly chopped into 2 – 3 pieces each $0.44
6 large carrots, roughly chopped into 2 – 3 pieces each $1.02
1 large onion, quartered $0.47
6 – 8 cloves of garlic, smashed $0.08
Teaspoon of salt $0.01
1/2 teaspoon pepper $0.01
Total Cost $2.03
1.) Place chicken bones in a very large pot and fill with enough water to just cover the bones. Add the onions, carrots, celery, salt, and pepper.
2.) Bring to a boil and then reduce heat to medium, cover, and simmer for 2 – 3 hours, depending. Throughout cooking, continually check and taste the stock to make sure that you like the taste. Add more salt, pepper if needed.
3.) When finished, drain the large pot into another pot that’s large enough to hold the remaining stock. Discard bones and all vegetables.
4.) Wait for stock to cool and then divide into smaller, separate containers. Use immediately, refrigerate, or freeze.
5.) When ready to use, serve and enjoy!
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