Easy Freezer Tray Chicken Stock Pots (Better Than Knorr!)

Place the chicken bones, carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and parsley in a large pot. Pour in the water. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 1 hour, skimming any foam from the surface as needed. (You can also roast the bones and veggies in the oven first for 20 minutes at 450°F to deepen the flavor.)

After simmering, remove the pot from heat and let the stock cool slightly (about 15 minutes). Strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof container, discarding the solids. (For extra clarity, refrigerate briefly and skim off any solidified fat from the surface.)

Carefully pour the warm stock into a silicone ice cube tray or multi-cavity mold (about 60 mL/¼ cup per cavity). Allow to cool to room temperature, then cover and place in the freezer. Once fully frozen (4–6 hours), pop out the stock pots and store them in an airtight freezer bag or container. Use one or more stock pots as needed to flavor soups, sauces, and grains.