We save our chicken carcasses when we get some rotisserie chicken or when we roast our own and toss them in the freezer. Then, we get them out and boil them. 2nd Man did this the other day but I wasn't there to get before photos.
He puts them in a stock pot and covers with water and boils for about 3 hours, on low.
Then he pours it into a container, covers with plastic wrap and puts it in the refrigerator overnight. This lets the fat congeal on the top. Then we take it out and, as you can see above, it's easy to take out the fat.
Look at this wonderful, almost jelly like, chicken stock.
Then it's time for me to put it up. I ladle in about 2 cups per baggie. Here, I'm using my cool bag stand given to me by a coworker. You extend it to the size of your bag and then clip it and it holds it open so you can easily put/pour things into a bag.
We ended up with about six bags of a little over 2 cups each. I didn't used the vacuum sealer because it's easier to just push out the air. Popped these in the freezer and we're good to go whenever we need some really good homemade chicken stock.
I do the same, as that is where all that extra flavor is from, is from the bones. I do the same thing when we have turkey.
ReplyDeleteIt's 31 deg. but by morning, with the wind chill factor it will be in the teens by early morning. Will have a high in the mid 40's.
Take care, stay safe and stay warm
Oh, by the way; it is easier to label the baggies Before adding any liquid of any kind. I found that out when I make homemade spaghetti sauce, sloppy Joe mix, etc.
DeleteLooks good! I need to get one of those bag holders.
ReplyDeleteI make chicken stock every time I get a rotisserie chicken. “Everything but the cluck baby!” 🤣🤣
ReplyDeleteTo make it easier, I toss the carcass in the slow cooker with a rough cut onion, celery stalk and carrot, about a dozen peppercorns, a bay leaf and sometimes thyme. I bring it to a boil on high and then let it cook overnight on low. Strain out the solids and I use my gravy separator to defat it. Sometimes I freeze it. Sometimes I (pressure) can it. It’s just a bit odd waking up to the aroma of chicken soup. 🤣
I am so glad you posted this. It reminded me I have 10 pounds of leg quarters to cook and then make broth.
ReplyDeleteI do this also. It’s so easy to save the bones and skin and it makes delicious broth.
ReplyDeleteLiquid gold to be sure. Now some people use the fat too. I never could. Maybe it's something you are brought up with. Living in Ohio we could use a storage cupboard outside the back door to cool down things like this. In the winter anyway.
ReplyDelete