Mark Shaw wrote:
> My geriatric dog is on a special diet that requires that I
> boil a couple of chickens weekly for her. I save the stock,
> of course, and she uses some of that up as well (for one thing,
> I make her oatmeal for breakfast, using stock instead of water).
>
> Despite this, I'm piling up brick after brick of frozen chicken
> stock in my freezer. I've got two chickens on the stove now,
> and much more than enough stock for months to come, but I don't
> want to start throwing it out.
>
> Any ideas on how to use it?
>


Use it again for boiling the next batch of chicken and freeze it again.
Do this a few times on a rotating basis until the stock gets nice and
strong. Then I would can it in quart jars, but that takes some special
equipment (an autoclave or pressure canner.)

If you're cooking chickens 2 or 3 times a week, you could just store the
broth in the refrigerator between boilings.

What do you do with the bones? You can crack them and boil them in the
broth to make it stronger and more "stock-like".

Best regards,
Bob