A few years ago, I realized I was wasting a lot of money buying chicken stock. I go through so much of it when cooking, and spending a couple of dollars per container (on the high, I’m going to go organic and all that, end) was insane, especially since making good stock is so easy. I throw everything into the stock pot and let it simmer while I’m doing my other Sunday chores.
It’s good, it’s rich, and not too salty. Plus, I always have stock on hand — no more coming home, starting a meal, and discovering I forgot to buy stock.
Depending on what I’m doing, I make fresh stock every three to four weeks.
What makes this easier for me is assiduous collecting of bones and vegetable scraps throughout the month. I’m a big consumer of rotisserie chicken (nothing makes for faster on-the-go meals), so I freeze the bones after I pull off all the meat. I also toss leftover onions, carrots, and celery into my freezer bag for added flavor.
Roasted chicken bones tend to produce a richer flavor, so I prefer this route over cooking a whole hen…mostly because the resulting meat is so bland, it’s hard to imagine using it in any recipe. Plus stock from a boiled chicken doesn’t have the right golden color. It is pale and insipid, especially when compared to a stock made from roasted bones.
It probably should go without saying, but this process also works incredibly well for making turkey stock.