A rotisserie chicken is $5. A meal for four. And then I figured that a good price for a can of chicken stock (which is 2 cups) is 50 cents. So 16 cups of stock = 8 cans = $4. Practically free!
Not to mention the turkey carcass left from Thanksgiving that yielded 32 cups of stock. And my 15-pound turkey was FREE since I spent enough at the grocery.
Do you make your own stock? It's so much better than the stuff you can buy and easy as anything.
1. Pick all the meat off the chicken or turkey, put all the bones and skin and giblets and such in a freezer bag until you're ready to make stock.
2. When you have a couple of hours, put the frozen contents of the bag in a stock pot, add an onion (I don't even peel it, just cut it in half), a few carrots, some garlic, maybe some celery, a bay leaf or two, and any leftover vegetables you're not going to eat. Cover with water and boil.
3. Turn the heat to low and let it simmer for 3-4 hours. Your house will smell AMAZING!
4. Then let cool, strain, and freeze. I freeze my stock in freezer bags (just use the same one you used before). I lay the bags flat on a cookie sheet to freeze and then stack them in the freezer. They don't take up much room that way.
Your soups and pot pies and whatever else you use stock for will taste incredible and you'll save yourself some money to boot!So $25 of chicken + a free turkey = 112 cups of stock, dinner party for 19 (I'll blog that recipe later!), Thanksgiving dinner for six, leftover turkey sandwiches, chicken and dumplings (because there was chicken meat leftover from the dinner party), and a huge turkey pot pie.
Hmmm...maybe I should be giving my friends chicken stock for Christmas!