My week will usually look something like this:
Monday: Make a roast chicken with veggies and maybe some brown rice.
Tuesday: Eat leftover chicken and veggies.
Wednesday: Use shredded chicken to make chicken salad or taco filling.
Thursday: I'm usually a little tired of chicken and eat something else.
Friday: Ditto Thursday.
Saturday: Make stock!
Sunday/Mon/Tues: Use the stock in a soup, and either eat for the next week or freeze it.
Chicken Stock (one chicken makes about 6 cups of stock)
- Leftover roasted chicken carcass, including all bones and scrap meat
- If it came with your bird, use the neck too
- Whatever you roasted inside the chicken (ie. lemon, onion, herbs, etc.)
- Drippings from the pan
- Your choice of vegetables: chopped carrot, celery, leek, onion, garlic cloves
- Fresh or dried herbs: rosemary, thyme, bay leaf, parsley
- Set aside at least 4 hours to make the stock. Most of that time it's simmering unattended, so you can do other things around the house while it cooks.
- Heat a big, heavy stock pot over medium heat.
- If not already cooked, first cook the chicken neck and any other raw chicken parts you're using. When these are cooked, remove and set aside.
- Use some of the chicken fat (scraped off the top of the drippings) to cook the vegetables. Stir until fragrant and softened.
- Put everything (chicken bones, neck, other veggies and herbs, etc.) into the pan, and cover with water.
|Everything is in the pot! Not quite enough water here though.|
- After about four hours, taste the soup and see if it is to your desired taste. If it's not strong enough, keep simmering!
- When done, strain and keep the liquid (obviously, this is your stock!). I do this by pouring the soup into a colander that is in a big bowl. Push down on the contents of the colander to extract as much liquid as possible.
- If you are making soup, not stock, and want to keep some of the veggies in your soup, go ahead and pick them out! I frequently do this.
- After straining, chill the soup in the refrigerator overnight. In the morning, skim the fat off the top.
- Make soup, or pour the stock into containers, and use within 3-4 days. If you're freezing it be sure to leave 1" of room on the top to allow for expansion.