When you buy PolyFace chicken, you get a whole chicken because they don't butcher it into breasts, thighs and legs. We get to do that (or rather my husband does because I am absolutely terrible at it). So what we do is usually defrost a whole chicken when we want to use the meat for dinner, cut it into pieces, cook what we need, store the rest and then we are left with the chicken cavity. I started to find these chicken cavity carcasses back in my freezer, wrapped in foil. I guess my "at home butcher" wanted to reuse these and was relying on me to figure it out. So I did. Whole Chicken Carcasses = Homemade Chicken Stock.
Now I make homemade chicken stock once every month or so. It is relatively easy to make but it does take a while *and* it sort of makes your whole house stink like chicken broth. Oh well, not everything can be glamorous. Here's how you do it:
1) Defrost your chicken cavity (or chicken pieces if you have leftovers you don't want to use to cook with, but definitely use pieces with bones!) and throw it in a big pot. I usually use 4-5 chicken carcasses. Add water to fill the pot almost to the top.
|Raw chicken, neck and all but no giblets|
3) Once the water reaches a full boil, lower the heat immediately to a simmer (so that little bubbles are just breaking the surface).
4) Add some vegetables to flavor the broth. I usually use whatever I have on hand, so for this batch, I used some onions, zucchini, squash, and thyme. Just use 5 or so pieces. Don't use tomatoes though!
|Vegetables in the broth adds more flavor|
|What's that perfume you are wearing? Oh, that? That's Eau de Chic|
7) Strain the chicken broth to remove vegetables and small chicken pieces. I use a regular pasta strainer.
|Baggies make it easy to store and use in recipes|