Making homemade chicken stock is one of the easiest ways to make something from nothing. If you’ve roasted a whole chicken or chicken parts, save the bones, skin, and drippings to make a delicious broth or stock to use in soups, gravies, or pilafs. The resulting, golden brown goodness will taste much better than anything you could buy in a can or jar.
What’s needed in addition to your chicken “leftovers”: water, salt, pepper, bay leaf, thyme, carrots, onions, garlic.
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Can you freeze this?
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Jessica Reply:
April 12th, 2012 at 8:02 pm
@ashly, yes, cool it first, then freeze in covered containers.
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What do you mean you strained it from the roaster? You roasted it in the oven and then took all of those drippings, strained them and then this is what you use in this recipe in the crockpot?
I was wondering why you didn’t just throw everything in since you strain again at the end of this crockpot recipe.
Thanks!
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Jessica Reply:
May 1st, 2012 at 9:57 am
@TiaZhan, I don’t remember what I said in the video. It was a spontaneous kind of thing. But yes, you could strain it all at the end.
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