Last week, I shared my favorite recipe for roasting chickens. One of the best things about that recipe, besides all the great uses for the meat, is the chicken stock I get to make afterward. It’s incredibly easy and great to have on hand for adding flavor to grains and vegetables like quinoa and green beans and of course, for making soups like my Garlic White Bean Kale Soup. If you’re planning to roast a chicken be sure to save the bones and left over seasonings for this tasty stock.
- Leftover chicken bones and seasonings from roasted chicken recipe. You can use a boiled chicken, but roast chicken adds so much more flavor.
- Diced veggies. Use whatever you have on hand, but tradition calls for celery, carrots, onions and garlic.
Place the chicken bones and any seasonings left from your roast chicken into a large crock pot. Add your diced veggies. Cover with water leaving at least a 1/2 inch of space at the top for the lid. If you don’t leave that space your stock will likely boil over. Trust me! Cook on low ovenight. In the morning, use a collander or slotted spoon to remove the chicken bones and veggies. Allow the stock to cool and package in individual servings in freezer safe containers. Freeze, label and use within six months.
It’s that easy. Do you make homemade chicken stock? What’s your favorite way to use it?