Here’s a frugal tip sent in by a reader.
I make chicken stock almost every week. If I buy a whole chicken I skin it first and then save the legs, thighs and wings and some of the breast for another meal and use the backbone and some of the breast meat to prepare a chicken stock.
I cook the bones and breast meat in water with some celery, onion, garlic, ginger, salt and pepper to taste. Drain the stock and cool it. I refrigerate it overnight I scoop off the excess fat which comes to the top.
Shred the chicken pieces to add to my soup.
I ususally prepare this stock to make chicken sweet corn soup.. but you can use it however you like.
I sometimes get a bag of chicken bones at Chinese stores for $1. The bag usually contains the bones of atleast 3 or 4 whole chickens.
Hope this helps you..
Do you have a frugal tip you’d like to share? Let me know!