Homemade Chicken Stock

Making stock isn't hard or even hard work. If you season it correctly, it tastes much better than store-bought and has a lot less sodium too. The biggest tip I can give is to save all of your vegetable scraps in a ziploc bag in the freezer. Plus it is a great way to use your produce that is on it's "last leg." Try your homemade stock against the canned type. You won't believe the difference!