Friday, January 15, 2010

Good to the Last Bone

I am not a fan of being wasteful, so it shouldn't be a surprise that I made stock using the chicken carcass left over from our roast chicken. Chicken stock recipes are pretty generic - they all call for carrots, onion and celery. I had even added fennel pieces that we did not use from a previous dinner.

This was my first homemade chicken stock ever. Unlike my first roast chicken, I had no mishaps. The two hour-long work was easy and definitely worth it. It practically did not cost me anything to make the stock. Now, I can give Swanson's chicken broth a break until my two quarts of stock are done. Best of all, I can put the stock in the freezer for future use.

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