I always have home-made chicken stock in my kitchen. I love using it in my recipes because it’s very practical and it adds a savory flavor to any dish. I usually make it with small pieces of chicken and sometimes I use the bones after I make baked chicken or grilled chicken, which gives it extra flavor. I keep it in one-cup containers, or sometimes in two or three cup containers. I also freeze it in ice trays to use it in small amounts instead of using chicken stock cubes.
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