If you make a whole chicken and you don’t make Chicken Stock out of the remains, then you dear individual reading my blog, are a waster. And waste is tragic.
Make Chicken Stock, it’s really fucking easy!
This is a chicken carcass boiling in water. I added extra carrots, celery, cilantro and all the garlic, lemons and onions leftover from Lemon Garlic Roasted Chicken.
I am recreating this recipe on Sunday with a 22 lb. Turkey. The leftover possibilities make my head spin!
I allowed this to simmer for at least 6 hours, before bed I threw it in the fridge with a lid, bones and all.
The next morning I dug bones out of it for an hour. My fingers were frozen.
…I put it through a strainer and plopped that bitch back on the stove to start cooking Chicken Noodle Soup!
What Do I Need?
Salt and Pepper
What Do I Do?
Pour enough water over your Chicken carcass to cover it completely, add some sliced Celery, Onions and Carrots, bring to a boil and simmer for hours and hours and hours. Add salt and pepper to taste.
Remove the bones from your stock and put the broth through a strainer. Use immediately or store in your freezer or fridge in airtight containers.