Using the leftover bones from a butchered down chicken is a sustainable and cost-efficient way to make a flavorful base for everyday cooking.
|TYPE||SOUPS & STOCKS|
|PREP TIME||5 MIN|
|COOK TIME||2 HOURS|
This stock can be made ahead and frozen for later use for up to 3 months. If kept in the refrigerator, use it within one weeks time.
We recommend keeping enough stock for one use in the fridge while freezing the rest and defrosting when needed to add more flavor to your weekly recipes.