Don’t let those leftover chicken and veggie trimmings go to waste! A good stock is worth its weight in gold, and you can easily freeze small portions to have a flavor booster ready in your freezer any time you need it. Best of all, making stock is really easy (though it does take some time).
Use your imagination (and whatever leftovers you have) to make a flavorful stock. You really can't go wrong with whatever you choose to add to the simmering liquid, with one notable exception: avoid vegetable with strong flavors, like broccoli, cabbage, etc. While adding them won't hurt you, you may not like the flavor of the final product.
| Cook Time |
| 4-6 Hours |
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Use your imagination (and whatever leftovers you have) to make a flavorful stock. You really can't go wrong with whatever you choose to add to the simmering liquid, with one notable exception: avoid vegetable with strong flavors, like broccoli, cabbage, etc. While adding them won't hurt you, you may not like the flavor of the final product.
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Ingredients
- 1 Leftover Roasted Chicken Carcass, bones, etc
- Vegetable trimmings
- Fresh rosemary
- Fresh Thyme
- 1 Tbsp Black Peppercorns
- Salt To taste
Servings:
Instructions
- Place chicken in large stockpot with vegetables, rosemary, and thyme, and peppercorns. Fill with water to cover. Heat on medium heat until just under a boil, then reduce heat and simmer for 4-6 hours. Occasionally spoon off any scum that accumulates as the stock simmers.
- Pour the finished stock through a fine mesh strainer. If you let the stock cool a little before storage, you can skim excess fat off the top of the liquid. Store in the fridge for up to five days, or in the freezer for up to 3 months.
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