Congratulations! You’ve butchered your first whole chicken! Now what do you do with that carcass, those wings and wing tips? Why, make chicken stock, of course!
- chicken parts! (carcass, wings and wing tips left over from THIS post)
- 4 carrots, roughly cut into segments
- 3 stalks of celery, roughly cut (tops and greens are good too!)
- 1 onion, quartered
- 2 bay leaves
- 1 clump parsley (I used a combo of remnants of fresh Italian and dry since our local store was out of parsley?!)
- some sprigs of thyme
In a large stock pot, throw in all of the ingredients.
Fill with water.
Bring to a boil, then immediately reduce to low. Let that pot sit over a low heat uncovered for houuuuuurs aka sit on your butt and watch TV like I did. Orange is the New Black, y’all.
Stir occasionally and wait for the house to smell like Thanksgiving.
I let mine go for about 3 hours, but it’s completely up to you. I didn’t add any salt since you can always add that when you’re using the stock in a dish.
Dump it into a plastic bag or some jars and freeze away for future dishes!