Last night, I roasted ten chicken thighs with carrots, onion, spices, bouillon and some water. I had three left over (my kids love chicken) and put these in the fridge for tonight's meal.
There was significant stock left over at the bottom of the roasting pan. I spooned out the broth (and the last of the onion and carrot), scraped the pan, and measured the stock. We have a cup and a half of thick rich chicken broth!! I put this in a freezer container, marked it with a date, and have stock for chicken and dumplings when we are looking for a comfort meal.
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