If you haven't got time to make 'real' stock, don't use a stock cube, because they go lumpy very quickly. Stock granules dissolve very easily, and you're good to go!
Please note these are member-submitted secrets and are not reviewed by SparkPeople's health experts for accuracy. If you feel a secret is inappropriate, please click Report Inappropriate Secret and our staff will review it.
SparkPeople advertisers help keep the site free! Learn more
You already know that chicken bones make great stock but who has time to do this for a few ounces of stock? Start a "stockpot" in your freezer. Place deli roasted chicken carcasses in a heavy duty gallon freezer bag and store in the freezer. When the bag is filled, its time to make at least a quart of stock.
MORE INFORMATION:
Add some seasoning, 5 cups of water and the bones to a big pot. If you like, add a carrot, onions, and celery. Simmer 30-60 minutes, strain through a colander. Really great stock is ready to use or to freeze for later.
I like to save money and my health on soups and stews that call for broth or stock. I usually half the amount of stock (for example, if it calls for 4 cups chicken stock, I use 2 cups), and use the remaining amounts in water. It doesn't effect the flavor, saves money, and its less sodium and calories!
Summer produce is overflowing--and cheap! Whether you grow it or buy it, it's easy to preserve your food so that you can save money and eat better long after the harvest is over.