If you missed my post on the perfect roast chicken, then go on ahead and read it now!
This post is just pure proof that making a roast chicken is not only super easy and scrumdiddlyumptious, but multi purpose, as well! Every time I roast a chicken, I make a big pot of stock the next day. With said stock, I get a gorgeous base of flavors for at least 4 more meals. The difference from store bought stock in your dishes to homemade stock is like night and day. It’s like using one of those 10 cent chalky (not real) chocolates in place of a gorgeous, flavorful high quality chocolate. They are definitely not going to taste the same, at all.
And the best part is, you don’t have to spend more money to get that amazing flavor, it’s FREE! Why more people don’t do it, I’m not sure. But, I’m here to change that.
Lets see how easy it is to make this chicken stock. (Here’s a hint…ridiculously easy. Set it and forget it kinda easy. You’ll never buy junky boullion cubes again kind of easy).
Homemade Chicken Stock
What You’ll Need:
+ The whole chicken carcass from a roasted chicken (including everything that was in the cavity)
+ The vegetables from the veggie “rack” (carrots and celery)
+ 1 whole onion
+ sprigs fresh thyme, rosemary, and sage
+ 4 garlic cloves
Take a giant stock pot, and place all of the ingredients in. Pour water over the top until it’s all covered. Set the stove on medium high, and bring to a simmer. Place a lid on the pot, and allow to cook at a slow simmer anywhere from 4-8 hours. You can also easily do this in a crock pot if you won’t be home to keep an eye on it.
Pour the stock through a fine mesh sieve, discarding all extra fat, bones, etc.
Store in the refrigerator or freezer until ready to use.
Yep; it’s THAT simple. Have I convinced you to try making your own stock yet?
Just wait until you use it in your favorite dishes in place of those boullion cubes. I bet you won’t believe how much better things will taste, plus, it’s good for you!
A Pinch Here, A Dash There 