You learned how to roast a whole chicken in the slow cooker or the oven at this link: How To: Roasting a Whole Chicken. Hopefully, you enjoyed a good meal along with one of our sides recipes. Now, you find yourself left with a chicken carcass. You might be tempted to throw those bones away, but don’t! Using all parts of your food is a key component of eating well on the cheap. You are going to turn that vaguely disturbing pile of bones and cartilage into an endlessly useful pot of chicken stock.
What you need:
- Fine mesh strainer
- 1 chicken carcass (bones and whatever meat bits and skin that are left)
- 3 teaspoon of salt (roughly)
- 1 teaspoon of pepper (roughly)
- 1-2 stalks of celery
- 1-2 carrots
- 1/2 an onion
- Water, enough to fill the pot with all ingredients included
What you do:
- Dump your chicken carcass into a large stock pot along with any of the pan drippings that were in the bottom of your slow cooker or roasting pan along with a heavy dash of salt and pepper.
- Break your stalks of celery and carrots into large chunks and add them to the stock pot. No need to be picky here. I give them a quick wash and break them up into large chunks.
- Take your onion half and half it again. Add that to the stock pot.
- Optional steps: If you have access to fresh herbs from a garden during the growing season add in a sprig or two of rosemary and/or thyme. You can add in dried rosemary, thyme and/or oregano, or a bay leaf too.
- Fill the pot a few inches shy of the top with water and put it on the stove on high heat. Once your water is at a steady boil lower the temp and let it simmer for 2-4 hours.
You now have 5-6 quarts of beautiful, flavorful chicken stock that you can use for all sorts of recipes. Once, your stock is cool you can put it into freezer bags or containers and freeze it for future use. Stock up!