I buy a roasted chicken or two at Costco each month and realized that I have been tossing out the bones and skin and not making stock out of it. If I don't have time I can toss the carcass in the freezer in a Ziploc bag for later or boil some up right away. This week I made chicken enchilada casserole and roasted chicken noodle soup. The soup was divine and hearty.
Homemade Chicken Stock
Two chicken carcasses with skin
Water
Onion quartered
Handful on Carrots
Head of Garlic cut in half
Parsley
Salt and Pepper
Garlic Salt
Bring stock to a full boil and then turn down to a low boil and cover for and hour or so. Drain through a sieve or strainer. Skim off fat after cooled. You can use it right away or freeze in containers for later.
2 comments:
This sounds delicious. I've always made stock just using the carcass, I'll definitely add veggies, etc. next time! We're having a comfort food recipe contest and would love to have you enter a recipe. Check it out at MarxFood.com
Love the recipe for chicken stock. Richard opened the cabinet the other day and saw all the boxes that I had bought when I went shopping. He asked me how much I spent on it and though I got it from grocery outlet, I have begun to think that it would be wiser for me to make my own and now I know how! Thanks for the tip!
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