Dish Type: Sauces
Save up your chicken bones as you go along in a re-sealable plastic bag in your freezer (you don't need to thaw them before using--straight into the pot!) If you need to make stock before you have enough bones saved, you can use a few wings or legs. After you have chilled your stock overnight, fat will solidify on top that you can easily discard. You will be left with a full flavored, full bodied stock that has infinite use. A staple!