Part 2: Now that I have roasted a whole chicken, and fed my family the main cuts, I usually have quite a few leftovers. Once the chicken has cooled, I pick all the meat I can off the bones and set those aside in a container to refrigerate or freeze for other recipes like White Chicken Chili or BBQ Chicken Sandwiches. Make sure to flip that thing over and get ever little bit of meat. The remaining bones are a great start to chicken stock! This recipe is substantially less salty than canned chicken broth, so when you add it to recipes, you may need to adjust accordingly. We like to watch our sodium and only add what is necessary.
Cost: Nearly free!
Whole chicken carcass, picked clean of meat (isn't carcass an appealing word?)
2 celery stalks - great use for old wimpy celery
1 onion, peeled
2 cloves garlic, peeled
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
1/2 tsp. black pepper
2 T. sea salt
1. Place all ingredients in a large slow cooker, I think mine pictured is about a 6 or 7 quart.
2. Fill to top with water.
3. Place on low for 6-8 hrs. or high for 4 hrs.
4. Once done, remove lid and allow to cool. Ladle out stock and drain through a fine sieve or mesh discarding all the bones and veggie bits.
*I like to freeze my stock in 2 cup portions in old sour cream tubs or mason jars (don't overfill as it expands when freezing.) 2 cups is approximately what in a can of chicken broth, so then when a recipe calls for a can of broth, I can just thaw one of these from the freezer.