I may not always have the time to make chicken stock, so once we are done eating the rotisserie chicken, I'll place the chicken carcass into a gallon ziploc bag and throw it in the freezer. Once the weekend rolls around, I will thaw it out and make the stock.
I wished I had know how easy it is to make homemade stock years before, but better late than never!
- 1 chicken carcass (we use leftover rotisserie chicken)
- 2 celery stalks with leaves, cut into thirds
- 2 carrots, unpeeled and cut into thirds
- 2 medium onions, unpeeled and quartered
- 1 parsnip, unpeeled and cut into big chunks
- 1 head of garlic, unpeeled and cut cross-wise
- Fresh herb mix (I like to use "poultry seasoning" that includes fresh rosemary, fresh thyme, and fresh sage)
- 1 Tbsp kosher salt
- 1 Tbsp whole black peppercorns
- 16 cups cold water
- Place the carcass, vegetables, garlic, herbs, salt, and peppercorns in an 8-qt stockpot.
- Add 4 quarts (16 cups) of water and bring to a boil.
- Lower the heat, and simmer uncovered for 3-1/2 hours. (I use a temperature "4".)
- Strain the contents of the pot through a colander and discard the solids. (There is no more nutritional benefits from the veggies.)
- Use immediately or pack in containers and freeze up to 3 months.
Note: If you freeze it, the fat goes to the top, and I discard this.
Yields: 7 cups stock
Source: Adapted from Ina Gartemn