Chicken Stock

Roast them bones! Typically I roast chicken for the main meal. I am careful to reserve any cooled roasted chicken bones skin and parts to my chicken freezer bag for future stock. But sometimes I just need them bones so I will buy bone in skin on chicken breast bring it home strip the meat from the bones freeze the boneless skinless chicken meat for another meal, then I roast just the skin and bones. To roast the Chicken bones skin lay them on a rimmed cookie sheet brush them with oil, salt and pepper roast until a deep brown in a 350 degree oven usually 30 minutes. In a large stock pot place frozen veggies out of veggie bag frozen chicken bag then fill the pot to the top with cold water.

Add:

One bay leaf
1/4 tsp rubbed sage
1/4 tsp thyme

Bring everything up to a boil over medium high heat, reduce the heat to simmer and simmer 5 -10 hours. Strain out solids (twice) cool, remove any remaining fat, package and freeze.

TIP

Any juices left on cookie sheet need to go into your stock pot in the beginning.