Save your chicken bones until you have about 2-3 (or more) chickens’ worth, then get your stock started on a morning where you don’t have to go outside the house. It can simmer all day with practically no intervention from you.
Chop the bones and cartilage in small pieces to enhance the nutrients and gelatin in your broth.
1-2 gallons of water and 2 tsp of sea salt.
You can make stock in a large crock pot/slow cooker very easily too if you don’t want to use the stove, just leave it for longer than you would leave a pot on the stove.
Freeze in different portion sizes in mason jars (I do pint and quart sizes, even half gallon if I have a lot).
Don’t omit the vinegar! This step draws the minerals out of the bones. 2 tsp. vinegar per gallon water.
If you freeze in ziploc bags, make sure broth is cool first, then store flat in the freezer.
A good stock will jell completely when it’s refrigerated. This is a great thing, so do not throw it out!
If your stock does not gel, do not despair, just boil it longer or just eat it anyway. It will still be good. Next time, chop up the bones or add some chicken feet (seriously!) or find another source for your poultry/meat.
If you refrigerate your chicken stock and there’s a lot of fat on top, break it off and freeze it. It’s a great thing to use in gravy.
