Remember that beautiful No Frills Whole Roasted Chicken I shared last week? Hopefully it’s made its way to the short list for your next shopping list and menu prep. Perfect timing! We’re about to dig in to the first recipe to put that same chicken to good use for another family meal. As part of “The Bird Word” series, we’re exploring how to make the most of your money by buying whole chickens and spreading them over several meals instead of buying already prepped and trimmed chicken breasts at a higher price. Today, we’re going to prepare homemade chicken stock. This isn’t a meal in and of itself, but it can be used as a cooking ingredient in any number of simple, healthy recipes. You’ll be making the chicken stock immediately after roasting your chicken, so save the goods! You’ll need ‘em!
What you’ll need:
- the onions from the roasting pan
- the chicken carcass
- the giblets you set aside in the fridge
- 2 carrots, peeled and sliced in large chunks
- 2 celery stalks, sliced in large chunks
- a handful of parsley
- 6 to 8 cups of water
-Throw it all into a stockpot and bring to a boil and immediately reduce to a simmer. Let this simmer for about 4-6 hours. Go take a bath, read a good book and have a glass of wine! BAM!
Storage and Use:
-After it’s finished simmering, put a colander over another stockpot and pour your stock into the colander. This should separate out all of the bones, giblets, etc from your stock.
-Let the stock cool and then measure out 2 cups of stock and place in a freezer bag to be used in other recipes; you should be able to get at least 3 freezer bags of chicken stock. Write the date on the bags and use within 4-6 months.