### Overview I use Chicken Stock a LOT. I typically only buy whole Chickens, break them down myself, and save the bones to make home made chicken stock with once or twice per month. This cuts down on waste and cost and gives me a steady supply of a delicious ingredient that makes everything taste better. ### Products I don't usually buy stock, but if I had to I would lean towards the stuff in the frozen section of the grocery store, or sold by specialty retailers (like butchers and farms) who make it themselves. Good stock should be gelatinous, and anything that comes as liquid in a carton will likely yield sub-optimal results. That said, bone broth seems to be trendy right now so there are probably some great new options that I don't know anything about. ### Preparation Put chicken bones (and I usually add a few feet) into a stock pot and just cover with water. Bring to a boil and skim off all the scum that rises to the surface. Add any veggies or aromatics you would like (I usually keep it VERY simple here). Reduce heat and let simmer for at least 4 hours (and up to 10+ hours) or until the bones are soft and can be easily snapped with or fall apart in your hands. Strain and let cool. ### Further Reading - [Nourishing Broth: An Old-Fashioned Remedy for the Modern World](https://a.co/d/1N51UQ2)