Chicken Stock
Now that you have roasted a whole chicken you have bones and the carcass, it is the perfect time to make chicken stock!
The recipe calls for 3 roasting chickens, but I amend it when I have leftovers from a roasted chicken. When I do it this way, I add inexpensive pieces of chicken (wings, breasts..you get the idea). You will also see the addition of fresh herbs. (See ‘Dirty Hands, Happy Heart’, there I show you how to create your own herb garden!) If you don’t have fresh herbs you can buy them or use dried (Use 1 tsp of each if using dried.).
When this is done (see picture), you can use it right away to make chicken soup. Or you can freeze it and use it in recipes later. The important part is not to waste anything when you cook!!
Ready to go, better grab that onion label!
Beautiful Chicken Stock…
Ready for soup or the freezer