extra credit: make your own chicken stock.
Start by sauteing up some onions and carrots. Then throw in herbs, salt and pepper.
In the end you’ll have your own hearty chicken stock that costs at least half of what you’d buy it at the store for, though I think it’s likely more. AND…you can brag to your friends about how resourceful you are!
DIY Chicken Stock:
1. In a large stock pot saute 1 sliced onion and 3-4 carrots in 2 tablespoons olive oil over medium heat. Saute 8-10 minutes or until carrots are soft and onions start to become golden. Add 1 teaspoon salt, 1/2 teaspoon pepper, and any fresh or dried herbs you’d like (parsley, sage, oregano, thyme, a bay leaf, whole cloves). Cook, combining to mix the flavors, for 1-2 minutes.
2. Place the leftover bones (and skin for extra flavor) from your roasted chicken into the pot and saute for 2-3 minutes, combining them so the flavors get to one one another. Then add 8 cups water.
3. Bring to a boil, then reduce heat to bring the stock to a simmer. Simmer uncovered 2-3 hours, occasionally removing the foam that comes to the surface. The stock will be a medium to dark brown color and should be rich in flavor.
4. Remove the bones and strain the stock over a large bowl.
5. Refrigerate the bowl of strained stock for several hours until the fat appears on the surface of the stock. Skim of as much of the fat as possible using a spoon.
At this point the stock is ready for cooking or you can freeze for future use (I freeze by the 2-cup bowl full, then remove the frozen stock from the bowls and place separately in zip lock bags.
By my estimation the stock would cost about $1-2 to make (I’m not including the bones from the roasted chicken, just veggies and herbs). Typically I find stock at the store for $2 for 4 cups. So you’ll save at least 50% (likely more) AND have the added benefit of making it all from scratch and knowing exactly what went into it, especially fat and sodium-wise.
Think you’ll give it a try?! If so let me know your thoughts and if you think it’s worth it!