Homemade Chicken Stock

Why throw out a perfectly good roast chicken carcass, when you can easily turn it into homemade chicken stock for 5 or 6 future meals? It’s just a matter of throwing everything into a pot and letting it simmer for 6-12 hours. As a bonus, boiling the bones pulls out extra nutrients too.

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Ingredients

1 roast chicken carcass
1 tbsp each oregano, thyme, rosemary, salt, pepper
3 carrots, chopped
1 onion, quartered
Water

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Directions

Pick the chicken meat off the carcass to use in other recipes, then put all the remaining skin and bones in a large pot and cover with water. 

Add the onion, carrots, and herbs. Set heat to medium, bring to a boil, then turn down to simmer for 6-12 hours. You could also use a slow-cooker if you have one.

Let the stock cool enough to put it into containers, then strain out the liquid from the solid pieces, and store the liquid stock in the freezer. This recipe will fill 5-6 storage containers to add nutritious yumminess to any future recipes that call for chicken stock.