How often do you buy a rotisserie chicken or make one yourself and thing, yuck, as you dump the carcass (the thing that reminds you this was once a living thing) in to the trash? That was me at least twice a month until my sister casually mentioned how easy it is to make stock.
Essentially it’s just the leftover bones and bits combined with whatever non-cruciferous vegetables you have around the house (no broccoli, beets, cabbage etc).
In the spirit of waste not want not and also as a way to honor every bit of the animal I decided that chicken stock is my new thing. Consequently, I also realized store bought stock is essentially water and chicken flavored salt liquid.
Ya’ll it could not be easier. Put the leftover bits in a pot. Cover with water. Bring to a simmer and cook for between 2-6 hours (do you have an extended love making session on the books and a leftover bird in the fridge? What a perfect way to multi-task while you’re make time!)
If the chicken becomes too exposed add a little water when you are up from a breather from French paramour, Felipe (crashing with you on an extended layover? You know). Depending on the length of your session (2-6 hours) add in the veggies. I used leftovers from my Vitamix Chicken soup; carrots, celery, onion, shallots, and garlic cloves. Cook for another hour.
Skim the fat of the top. I keep this too. It’s great for sautéing etc. It’s called Schmaltz and Eastern Europeans even spread it on toast. I do not recommend this as part of your bedroom activities.
Strain the mixture, discard the solids, store the stock, send Frenchy a-packing.
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