Now that you’ve roasted the most delicious whole chicken and carved it to perfection, don’t be so quick to throw the bones in the trash. Even after you’ve wished upon that wish bone, the leftover bones are the beginning of many tasty soups, stews, and sauces… in the form of chicken stock, that is. Chicken stock is incredibly easy to make and freezes for up to 3 months…just long enough to keep you warm during chilly winter days. And if you plan ahead, this is a great place to use up scraps from onions, garlic, and carrots that you’ve saved up throughout the week.
Yields 10 cups
- Bones from whole chicken
- 2 carrots
- 1 yellow onion
- 6 cloves of garlic
- 3 celery stalks
- 2 sprigs of rosemary
- 4 sprigs of thyme
Preheat oven to 450°F. Rough chop onions, celery, and carrots and place on a sheet pan. Roast for 15 minutes or until edges begin to brown slightly. Place whole chicken carcass on a sheet pan and roast for 20 minutes.
In a large stock pot over medium heat, place herbs, garlic, roasted vegetables, and roasted chicken and cover with water (about 12 cups). Once boiling, turn heat down to low, cover with a lid, and simmer chicken stock for 1 hour. After 1 hour, strain stock through a fine mesh strainer.
Make sure you cool the stock down to 41°F within 6 hours if you’re not using it immediately. Also, a note on seasoning: I chose to make my stock unsalted so that I can add in the salt when I’m using it for a dish. Feel free to add your own seasonings if you prefer.