The Stuff You Need:
Leftover bones, skin and grease from 1 Good Old Fashioned Roast Chicken
1 pot big enough to put the bones in
Mirepoix: Onion (1), Carrot (2), Celery (1 stalk), all rough chop
Water, enough to cover the bones
Here's How It's Done:
- Dump the chicken bones, skin, mirepoix and roasting pan grease into your big pot.
- Fill the pot with water, enough to cover the bones.
- Set the pot on the stove on high heat.
- Once the water has reached a boil, turn down the heat and simmer for several hours.
- Remove from heat and allow to cool.
- Fish out the larger bones and skin with tongs or a slotted spoon.
- Strain the stock through a wire mesh sieve into another pot or large container. Discard the bones.
- Refrigerate stock until grease congeals on the top. Skim off the grease and discard.
- At this point you can freeze what you won’t use in the next week.*
Notes:
*I have a silicon muffin pan that is perfect for this. I put the silicon one on top of a metal one for stability. Ladle in the broth and pop it into the freezer. When frozen, pop them out of the silicon and put them in a Ziploc bag. Now you have easy to use portions of stock, ready whenever you need it.
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