And considering I just made almost 5 quarts of way better-tasting chicken stock out of stuff I could’ve just thrown in the garbage, I would say I just made more like $15 bucks appear—Houdini-style. It’s magic.
My secret for making quick cash is easy and I will tell you how to do it in 3 simple steps.
Step 1: Whenever you are cooking chicken, buy a whole chicken. If you don’t know how to cut up your own chicken check-out this excellent video by Food Editor Ian Knauer from Gourmet Magazine.
Step 2: Save the wing tips and back bone from the whole chickens in a plastic bag in your freezer.
Step 3: When you have a full bag, make stock!
Stock is very forgiving so you can basically add any vegetables that you have floating around in your crisper that need to be eaten. Celery, mushrooms, parsnips, tomatoes, turnips, are all fair game as well as most fresh herbs like parsley, thyme sprigs, or even rosemary (although that one will be strong so don’t use very much).
I don’t add salt to my stock because I like to wait and add salt to the final dish, but if you want to add some salt to the strained stock for added flavor go ahead.