Making use of leftover chicken bones

So, my considerate beloved man brought us a rotisserie chicken and made us sides while I was sick this week.

It was delicious, and exactly what I needed.

So, now I have this chicken carcass, and I’m sure it’s useful.  It’s value isn’t gone yet! There’s still more for it to do before its remains are given back to the earth.

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Yuck.  If there’s one thing about both vegetarianism and convenience cooking that’s attractive to me, it’s avoiding dealing with carcasses.  I don’t even like eating meat off the bones, drumsticks, ribs, whole fish… if it’s got bones it squicks me out.

I’ve drank a lot of chicken broth while sick, and most of it either from a can or a cube of bouillon.

But I can do that myself.  I figure making chicken stock must be pretty simple, like making any water-based extract.  Chicken carcass, water, heat and time = extract of chicken.  Add some veggies and some seasoning, and I should have a good broth.

Right?

I found this page by Elise Bower on Simply Recipes which seems to confirm my suspicions.

So, here’s what I have in the pot:

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Nothing fancy, just onion, garlic, parsley, pot herbs, and salt and pepper.  Then, I cooked it for 4 hours (a bit more, until I needed to move the pot for making supper.

Then I strained it, and put the liquid into a smaller pot to simmer down before storing it.  I just simmered it until I thought it would all fit into one jar.

Here’s the result. I like the golden color of the chicken stock.  It tastes pretty good too! IMG_2987

 

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