While there are many chicken stock recipes out there, this one is my favorite. It was one I came up with a few years ago after trying several batches and not being satisfied with how they came out.
Keep in mind that I have an enormous stock pot that I purchased at the thrift store for $3.00. Score! I would highly recommend finding something like this, or you can just reduce the amount that you put in the recipe.
6-8 Frozen leftover chicken breast carcasses from deboning chicken, click here for video tutorial (free, since leftover from chicken that I used)
3-4 large peeled carrots, cut into thirds ($.50 for all at asian market)
4 celery stalks, cut into thirds ($.30 for all at asian market)
1 whole onion, peeled and cut into chunks ($.25 at asian market)
3 cloves garlic, peeled and left whole ($.10 at asian market)
26 cups of water (for my huge stock pot)
Place all ingredients into the stock pot together and boil for about 1 hour, stirring a few times.
Reduce heat and simmer for another 3 hours.
Place a large fine mesh caulunder over a very large bowl and drain all ingredients over it, separating the ingredients from the stock.
Let the stock cool and then place the bowl into the fridge until it’s fully cool.
If there is any film at the top then scrape that off.
You can measure out your stock into whatever increments you think you will use the most. I have found that I tend to use the larger increments for soups and other recipes, so I put 2 cup increments into freezer bags and freeze them flat in trays so that they stack neatly once frozen. You could also freeze some in ice cube trays for recipes that only call for a couple of TBS of stock. Then you put the cubes into a freezer bag and label accordingly.
Total for 18 cups of chicken stock was $1.15, which makes it $.06 per cup! Much better than even getting it couponing and there is no salt added at all!