In the interest of using everything in the kitchen possible to maximize grocery purchases, I've been experimenting with making my own homemade chicken stock. Using the carcass of a delicious Whole Foods rotisserie chicken plus whatever veggies and herbs I have on hand, this homemade chicken stock tastes so fantastic, I don't think I can go back to the canned or boxed store-bought stocks. Make your stock on a Sunday morning. It takes about 3 hours. Let it cool, and keep in the freezer in whatever portions you want to use during the week. So crafty!
Homemade Rotisserie-Chicken Chicken-Stock
1 rotisserie chicken carcass
8 baby carrots
2 celery stalks
1 medium onion quartered (you can leave the skin on if you'd like-experiment!)
1 bay leaf
1 bouquet garni of whatever herbs are on hand, I use oregano, thyme, and sage
2 tsps of salt
1 tsp fresh pepper
Enough water to cover the entire chicken in a large stock pot
You can put in any herb or veggie you like: mushrooms, fennel, leeks, parsnips, garlic, shallots, or whatever you have on hand that you'd like to try.
Place all ingredients in a large stock pot. Bring to a boil, then turn down and let simmer 2-3 hours. Drain through a colander, and let cool for a 1/2 hour. Pour stock through a strainer to remove remaining debris into tupperware to freeze.
DONE!
going to try that this weekend. i am so lazy when it comes to making stock. when i know it is far superior than anything the store sells.
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