I keep stock of bad jokes for any contingency.
Chicken stock is one of those great things that can be used for a great many recipes. Braising, sauces, soups, etc. It freezes beautifully. Pair that up with the fact that grocery store rotisserie chickens make obtaining a cooked chicken a simple process, and you have no excuse to not make your own chicken stock.
Ingredients
Chicken. If you are making chicken stock with anything other than a chicken carcass, what are you doing?
Celery. Otherwise known as that thing that comes along with buffalo wings, but no one really eats.
Carrots. Otherwise known as the only vegetable my kids will eat.
Onion. Do not tell children onion is in this, or they won't eat anything made with it.
Directions
1. Clean the vegetables and peel the onion. It's not important to have them uniform or to even peel the carrots (the skin has nutrients). Roughly chop the vegetables so they fit in the pot. Size is not important.
2. Put the vegetables in the pot. See, this is grad school level thinking.
3. Take your cooled rotisserie chicken (or hot if you have hands of asbestos) and remove the goofy string that keeps the chicken together. Don't cook this; it is not tasty.
4. Carve off the breasts, thighs, and drumsticks. You could remove the wings if you wanted, but I generally leave them on the carcass. Reserve the chicken for chicken salad, soup, or serving with a sauce.
5. Place the chicken carcass in the pot. Season lightly with salt and pepper. You will more than likely season again when using the stock for soup or a sauce, so less is more here.
8. When your simmering is done, strain out the solids and reserve the liquid. Be sure you get any small bones that may have fallen off the chicken.
From here, you can either make soup or wait for the stock to cool completely and freeze for later use. Enjoy!
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