Stocking Up

I recently started making my own chicken stock.  I realized that I was going through at least 2 cardboard containers of stock a week, much more than that during the holidays. I don't love stock in a box, but it's convenient. Here's a simple, organic, inexpensive way to make and freeze your own so that you always have it on hand.

Homemade Chicken Stock

1 1/2 - 2lbs of organic chicken legs 
4 carrots, diced
2 stalks of celery, diced
1 large yellow onion, diced
3-4 sprigs of fresh thyme
2 tablespoons of sea salt
5 quarts of water

Remove skin from chicken legs
Place all ingredients in a large dutch oven or pot
Bring to a boil, then reduce heat to simmer
Cook for 5 minutes, skim the foam from the top and cover
Simmer for 2 hours
Remove from heat and allow to cool for 20-30 minutes
Pour contents through a colander into a deep bowl.
Cover and refrigerate the broth until cool, discard the colander contents*
Divide into freezer bags, marking amount, date on the outside.
Store up to 6 months.

*Don't waste! pick the boiled chicken from the bones to use in soup.

** Trader Joes shortcut: buy their mirepoix in the prepared vegetable section to save time.  They also sell organic free range chicken legs for under $3.