PC<p><a href="https://mas.to/tags/CookingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CookingTip</span></a><br><a href="https://mas.to/tags/MoneySavingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>MoneySavingTip</span></a><br><a href="https://mas.to/tags/UnsolicitedAdvice" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>UnsolicitedAdvice</span></a><br><a href="https://mas.to/tags/FreeMoney" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FreeMoney</span></a><br><a href="https://mas.to/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cooking</span></a></p><p>I keep three 64oz jars of stock in the fridge. They’re great for making soups or for use in anything that has a liquid base. I use it nearly every time I cook.</p><p>The problem is stock is expensive – three dollars or more for a quart.</p><p><a href="https://mas.to/tags/Tip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Tip</span></a>: Purchase a rotisserie chicken, bone and skin it, and then divide the drippings, carcass and skin into three freezer bags. Set the meat aside for anything you want to make with chicken. </p><p>1/2</p>