I cannot bring myself to just toss a chicken carcass after it has been picked clean. You do roast chicken, right? Of course you do. Do you make stock the easy way? I make simple chicken stock: it takes time, but almost no effort.
In the aftermath of a roast chicken dinner, I prepare to make stock overnight. For one chicken carcass, I use an 8 quart stockpot, or for a BIG batch, 2 birds, and a 12 quart pot. You might think it’s difficult – but that’s far from the truth. Really, if you can boil water, you can … yes, you’ve heard that before, but I really mean it; it is as simple as boiling water – because that’s what you do.
In the shortest form, put the chicken carcass – skin, bones, and all – in a big pot. Add some vegetables and/or vegetable scraps, some herbs, and a lot of water. Bring it to a boil, then reduce heat and simmer for a long time.
I’ll discuss canning (or freezing) the stock in another post next week.
Link to recipe: overnight chicken stock