When you roast a chicken you should not throw anything away and make homemade chicken stock. Freeze it for later use.
After picking the chicken toss everything left over in a pot including the pan drippings. Any juice left on the plate from carving the chicken can be tossed in. It will only add more flavor. I also added two quartered medium onions, 2 chopped carrots, 2 chopped ribs of celery with the leaves still on, 2 bay leaves, 1/2 tablespoon fresh rosemary and thyme, and 10 whole black peppercorns. Add about 2 quarts of cold water. Bring to boil then simmer for 2 and a half hours. Taste and add salt if needed.
Strain and put into a container. Leave in refrigerator for 24 hours. Skim the fat off and then you can freeze it.
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