Usually this is the weekend where Grocery Stores are trying to dump all of their chicken on sale to make way for all of the Turkeys they need to stock up on for Thanksgiving.
But not only should you take advantage of the cheap chicken (which you can use in countless ways), be sure to hold onto those bones and make Chicken Stock with them.
Basic Recipe (adjust or add herbs and spices to your taste):
In a Large pot (it can't be too large) add Chicken bones, Carrot, Celery, herbs and spices to your liking. Fill with water until it comes to about 2 inches to the rim.
Simmer on low for at least 6-24 hours, replacing water as needed and lowering heat until a slow simmer is achieved. If it's boiling, it's too hot. If there's no bubbles, it's not hot enough. It takes constant adjustments at 30 minute intervals to keep the proper heat, but you don't need to stand over the stove the whole time.
Strain into another large pot using coffee filters if possible to make clear.
You can freeze this stock and then use it to replace nearly every savory dish that asks for water, such as dressing/stuffing, gravy, Green Bean Casserole, etc. Also, any leftover stock can be used for soups or other dishes where water can be replaced.
For all of about a dollar and a half (carrot, celery and herbs and spices) you can enhance the flavor of Thanksgiving 10 fold. Not to mention all of the super cheap meals you can make along the way.
Start now and you can save a LOT of money.
November 09, 2018 at 10:14PM
