If you’ve ever been caught wondering what to do with that chicken carcass from yesterday’s roasted bird, the answer is an emphatic make stock. It is one of the easiest ways to produce more flavorful food without adding excess salt or fat. The best stock actually comes from the nasty bits of the chicken – cartiladge and bone – so don’t throw anything away.
Add the following to a large stockpot:
Leftover chicken bits
Whole black peppercorns
2 bay leaves
a few cloves of garlic
Fill the pot with water, and bring to a boil. Cover, reduce heat and simmer for about an hour or until your house smells like Grandmomma’s. Let the liquid cool and strain. I make a huge batch and then freeze in smaller quantities.