When I made my orange lavender whole roasted chicken this week, there was a large and well flavored chicken carcass leftover. It would have been a crime to waste it, so I made amazing homemade chicken stock! I do this every time I make a whole roasted chicken and I love it. I can control the sodium and know exactly what’s in it. Not only does it taste better than the store bought stuff, it’s so much cheaper. I can make a gallon of homemade chicken stock for less than what it costs to buy a quart!
That was all there was to making the homemade chicken stock! I brought it to a boil and then reduced it to a simmer. I let it simmer for 2 hours to really develop big flavor. Once it was done, I allowed it to cool for 20-30 minutes. I removed the chicken carcass and as many of the aromatics as I could fish out.
I kept one of the containers of homemade chicken stock in my refrigerator to use immediately. The rest went into my freezer for yummy things later! This stuff is going to be amazing for soups, stews, as well as cooking rice and other grains. The possibilities are limitless now that I have a small supply! Pssst, this method also works with the remains of the Thanksgiving turkey. Turkey stock is amazing! xo