There's no better way to start your soups and stews, braise a Sunday roast or make flavor bomb rice and risotto than with homemade chicken stock.
WHAT YOU GET:
Each stock pack has two chicken backs - basically what's left over from after we "part out" one of our whole chickens. We take off the breasts, wings, thighs and legs but you're left with is a fantastic center piece that is the key to BOLD flavor. Just add vegetables, herbs, a few basic seasonings and water then slow simmer for a few hours.
NOT SURE WHERE TO START? HERE'S HOW TO MAKE YOUR OWN: