On our laziest days, my partner and I have been known to indulge in the odd roasted grocery store chicken, or to head to a jerk chicken restaurant on our street for a quick dinner. Despite our laziness, I always say that a roasted bird is a meal that keeps on giving. Especially when you love chicken soup like I do. Just make sure you keep the bones along with the other questionable parts you don’t end up eating. I recently started keeping mine in the freezer so I don’t feel pressured into using them right away.
One hungover Sunday, I decided I wasn’t going to leave the house or even look out the window. Want to feel somewhat productive while not doing anything, really, at all? Make this stock and several hours later, without really having to tend to it, you will have made these scraps into something delicious. Unfortunately, just a little too late to cure the hangover.
- 1 large or 2 small chicken carcasses, any loose chicken bones, chopped or cracked
- 8-10 cups water
- 3 stalks celery including leaves, roughly chopped
- 1-2 large carrots, roughly chopped
- 2-3 onions, quartered
- 6 cloves of garlic, smashed
- 1-2 big handfuls fresh parsley
- 1-2 tbsp dried thyme, or a few sprigs fresh
- 2-3 bay leaves
- 8-10 cups cold water
- 1 teaspoon salt
- 1 small palm-full whole peppercorns
- A few whole cloves, if you have them on hand
Add everything to a large soup pot and cover with water. Bring to boil over high heat and skim off any foam (fat) from the top. Lower the heat to simmer, partially cover the pot, and cook for 3.5 – 4 hours. Occasionally skim the fat from top. Once finished, strain and discard the vegetables, bones, spices, and herbs. If you plan to use in the next day or so, refrigerate the stock. You can also freeze the stock for future use.
This will make about 4-5 cups of stock. You might feel defeated when so much of the liquid has evaporated after all of that effort, but it’s worth it to have your own stock. Trust me.