Our buddy Vidiot documented his process for making chicken stock and put up an annotated picture set on Flickr. The whole recipe looks good—I especially like his idea of using chicken feet as a cheap collagen source—but I was especially impressed with his technique for storing the stock. After letting the strained stock cool enough to skim off the grease, he then reapplies heat to bring it down to a demi-glace-like consistency, which then goes into small zip-lock bags for freezing. The stock in the bags is super-concentrated and doesn’t take up much room at all.

Someone asked, “Why make your own stock instead of buying stuff off the shelf?” I use the off-the-shelf stuff all the time, so I’m not knocking it, but I suggest making your own stock at least once. Then you’ll your answer.

Recipe: Chicken Stock [Flickr]