Homemade Stock Cubes

Whenever I make homemade, slow cooked chicken or ribs, I make sure to keep all of the drippings by ladling it into silicone ice trays. I place the filled trays in the freezer for 24 hours. I then remove the stock cubes and place them in a container, in the freezer, until I am ready to add them to my meals. They give great flavor to any recipe that calls for stock or broth of any kind. It is way more economical than buying overpriced organic/free range stock at the market.

Make sure to include the giblets when you slow cook your chicken, because the nutrients will be released for your stock cubes. You can filter your broth through a strainer before adding to your ice cube tray, but I prefer mine with the little flavorful bits.