And considering I just made almost 5 quarts of way better-tasting chicken stock out of stuff I could’ve just thrown in the garbage, I would say I just made more like $15 bucks appear—Houdini-style. It’s magic.
My secret for making quick cash is easy and I will tell you how to do it in 3 simple steps.
Step 1: Whenever you are cooking chicken, buy a whole chicken. If you don’t know how to cut up your own chicken check-out this excellent video by Food Editor Ian Knauer from Gourmet Magazine.
Step 2: Save the wing tips and back bone from the whole chickens in a plastic bag in your freezer.
Step 3: When you have a full bag, make stock!
Stock is very forgiving so you can basically add any vegetables that you have floating around in your crisper that need to be eaten. Celery, mushrooms, parsnips, tomatoes, turnips, are all fair game as well as most fresh herbs like parsley, thyme sprigs, or even rosemary (although that one will be strong so don’t use very much).
I don’t add salt to my stock because I like to wait and add salt to the final dish, but if you want to add some salt to the strained stock for added flavor go ahead.Print
Roasted Chicken Stock
- Yield: 4 Quarts 1x
- 2 1/4 pounds chicken bones
- 1 pound onions, quartered
- 2 carrots, cut in thirds
- 1/2 cup white wine or water
- 2 bay leaves
- 12 peppercorns
- Heat oven to 400°F. Spread bones, onions, and carrots in a single layer in a large roasting pan. Roast for about 1 hour or until the bones and vegetables are dark golden brown.
- Transfer bones and vegetables to a large stock pot leaving fat and juices in the pan. Pour off all the fat then return the roasting pan to the stove top. Place over medium-high heat and add 1/2 cup wine and 1/2 cup water or just 1 cup of water. Scrape up any browned bits on the bottom of the pan with a wooden spoon then pour all the contents of the pan into the stock pot with the bones.
- Add the bay leaves and peppercorns to the pot, then add 20 cups of water or enough to cover the bones completely. Bring to a boil.
- Skim off any bubbly scum that floats to the top and reduce the heat to low. Cover and simmer at least 4 hours or up to 8. Strain stock into a large container then divvy up into smaller containers to freeze. Stock will keep for up to 3 months in the freezer or 1 week in the refrigerator.