Chicken Stock & Pieces 

Save some money by preparing your own fresh chicken and stock. 


Use about 5 chicken breasts (with bone) for a total weight of approximately 2 1/2 lbs.  Fill a rather large pan with water to just cover the chicken breasts. (If you would rather use other cuts of chicken, any chicken pieces will do.)

Cut up 3 carrots, 3 stalks of celery, one medium onion, and a few cloves of garlic.  Add the vegetables to the pot. Do not add salt to the water, but do add pepper. Bring to a boil and then reduce heat and simmer uncovered for approximately 1 1/2 hours. Skim the foam from the top of the water as it cooks.

Remove chicken and let cool. After chicken has cooled, pull chicken from the bone. This should give you approximately 8-9 cups of fresh chicken. Use what you need and freeze the rest in 2 cup portions.

Strain the broth through a sieve or you can also use a large coffee filter and a colandar.  At this point, salt the broth to taste. You can now use this broth or freeze it  for future recipes.