Hoe Made Chicken Stock

I don't know why I haven't done this before! I have roasted so many chickens, just to throw away the carcass after we picked the all the chicken meat off the bones. What a waste! The flavor of a roasted whole chicken is phenomenal. You can season the skin with any seasons and spices you want and have a different taste every time you roast. Stuff the belly with onions, garlic, and celery, or some lemons and thyme, and it ads to the depth of the chickens flavor and moisture. Why not use everything the bird can give? It is such a simple process, and takes such small amounts of effort for some great home made stock.

The process is simple and you can add as much or as little extras as you like. Here's what I did.

1 Chicken carcass

1 frozen chicken wing for the meaty flavor (you can set aside the neck other organs, except for the liver to throw in the stock pot)

1 large onion (you can use the onion from the belly of the carcass)

Carrots (large or baby)

Celery chopped into pieces

4-5 cloves of garlic smashed and peeled to release flavor

Sprig of Thyme

1 Handful of Parsley

Salt

4 Peppercorns

6-8 cups water

Place the Chicken carcass into the stock pot and add the rest of the ingredients around the carcass. Pour water on top of the ingredients until everything is covered. Turn burner on to low heat and allow to simmer just slightly. Maintain a very low simmer and cook for 4-6 hours, skimming any foam from the top of the liquid. Strain liquid with a strainer or a colander lined with cheese cloth into a sealable container. Let cool and refrigerate or freeze if the stock will not be used in 2-3 days.