Next time you roast a chicken, save the bones and make your own homemade stock. Making homemade chicken stock is one of the easiest and healthiest things you can do for yourself.
What You’ll Need
1 chicken carcass, meat removed
1 large onion, roughly chopped (no need to peel!)
2 large carrots, roughly chopped
2 celery ribs, roughly chopped
A few sprigs of parsley, thyme or a bay leaf (or a combination of the three)
What To Do
Place the chicken carcass in a pot and cover completely with water, plus an extra inch of water. Bring to a simmer on very low heat. Skim off any foam or film that has floated to the top of the stock.
Add your vegetables and herbs.
Continue to simmer for approximately 5 hours, adding water to maintain the original water level. Strain the stock and discard the solids.
Let the stock cool, then separate into portion-sized containers. Refrigerate stock for up to a week or freeze it indefinitely.
Post written by our meat & poultry buyer, Jonathan Feola.