Thursday, April 7, 2011

Homemade Roasted Chicken Stock

If you are like me, you pick up a roasted chicken from the grocery store for a meal or to use in meal... instead of throwing out the carcass, make stock!  I promise you it is better than anything you can buy in a carton and even better than chicken stock made from fresh chicken.

If you want to make a large stockpot of broth, freeze the carcass until you have a couple of them... then put them in a large stock pot and add the herbs and seasonings, onions etc and ...poof!  You have a great pot of stock ... simply strain and use. Often I make stock through the summer to freeze and use in the winter.

Let's get started -

Put the carcass in a stockpot, add  a couple carrots, some stalks of celery (leaves are good), some onion, a little garlic, dill or thyme...a tsp or so of salt and a few peppercorns..add enough water to cover.Bring to a simmer.. skim off any scum that may accumulate on top...simmer for a few hours. Cool enough to handle... strain and then cool and freeze, making sure to label it with the use by date.... 3 -  4 months.