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Originally Posted by Fire Me Boy!
Found chicken leg/thigh quarters on sale yesterday for $.67/lb. Added an equal amount of wings and made a shitload of pressure cooker chicken stock. Took a while since I had to do it in two batches, but I'm set for a while. Homemade is so good.
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I've been buying Aldi's "Never Any" whole chickens ($1.49/lb.). No added solutions or other things (antibiotics, etc.). I cook the whole chicken with carrots, onions, celery and other veggies I might have around. We eat the chicken and veggies and I get about 2 cups of liquid when all is said and done. I put it in a fat separator and filter.
By definition it's a broth, but it works in so many recipes.