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To make additional chicken stock, for later use: In a separate pot, add 8 cups of water and remaining skin, bones and meat remnants. Boil, covered, for 20 minutes over medium to medium-high heat.
Put a strainer into a large bowl and pour entire contents into strainer. Remove strainer and leftover chicken. Let stock cool. Divide stock into two, and let completely cool in fridge. If they aren't going to be used within a few days, move to freezer after they're cooled. Each half is approximately 1 quart of chicken stock.