Basic Chicken Stock

Chicken stock is not difficult to make from scratch. I usually start it after I roast a chicken, using the carcass, innards, and any bones that I can snatch back from people’s plates. Don’t worry; they will be boiled. The remnants of each 5-pound chicken will make about a quart of stock.

I cook these stocks for a long time so as to extract the silky gelatin from the bones.

Freeze in pint containers for ease of use. Defrost in the microwave for about 5 minutes. A quart will d