One of the staple ingredients in the Sparks household is chicken stock. We make it roughly every two weeks from our scraps, and it fuels things like rice, adds a base to soups and flavors simple recipes. When a recipe here calls for stock, this is what we use...
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| Chicken stock in 8 and 16oz jars ready to jazz up simple meals |
Home made stock is so much better than the factory made stuff and it takes all of fifteen minutes of attention to make (While it does simmer for 2-3 hrs, you can be doing other things, so I don't count that time). We can keep the sodium at nearly 0, and the flavor at 11. Yes the flavor goes to 11. Seriously, from scraps to stock in about fifteen minutes of work.
Time: 15 min (2-3 hrs to simmer, but no attention really needed)
Cost: FREE!!!! It's made from scraps
Difficulty: 1 - They should change the phrase to 'Easy as Stock"
