In case you thought I’d given up the ghost, and ditched my blog – I haven’t. Life got in the way, and although cooking HAS been done, I’d be lying if I said it’s taken a nosedive lately in favour of quick-fix meals that are not really photo or blog worthy.
So. You roasted a chicken for dinner, and have a chicken carcass in your fridge. Or you got a rotisserie chicken from the grocery store, and after the chicken was eaten, you considered throwing the bones away? Don’t do it!
This is a great way to use up all the vegetables in your fridge that are past their best, use a chicken carcass, and get some gorgeously flavoured stock to use in your favourite recipes later on.
Whenever I have a bag of carrots that are past their best, but still good – I throw them in a ziplock in the freezer. I add celery ends whenever they start to wilt.
This is so easy, and requires very little hands on attention from you, and results in a very cost-friendly chicken stock.
Here’s what you do:
- Dig out your crockpot
- Throw in the chicken carcass, some roughly chopped carrots (don’t peel), celery and an onion (quartered, skin on)
- Fill the crock with water
- Turn crockpot on low, and walk away for 8 -10 hours
- Drain the stock of all solids, and let cool
- Scoop off the fat that will rise to the surface
- Divide into freezer friendly containers, or keep in the fridge for a day or two before using
- If you have some oregano or thyme in the fridge that has seen better days, throw it in
- I don’t add salt, but you can if you’d like. I prefer to adjust the seasoning in whatever recipe I use the stock in
- I have not canned this in glass jars, but I’m sure it can be done using proper methods for this type of food!