Chicken Stock

A few months ago I found out how easy it is to roast my own whole chicken (organic, free range...) in order to feed my family several dinner meals.  The chicken turned out great, and now I hope to do this twice a month.  After roasting and eating I had the carcass left and decided to make my own chicken stock and soup; which was fabulous.  It was so good that Mackenzie (my 4-year old) asks for it every few days...thank God for freezers!

How to roast a whole chicken (abbreviated version):

1. Remove giblets and rinse with cool water
2. Pat dry
3. Season entire chicken including inside the cavity (I used kosher salt, black pepper and fresh garlic.
4. Sear chicken in pan (be sure to sear top, bottom and sides). This gives it a nice golden brown.
5. Roast in oven heated to approx. 420 degrees for an hour-ish depending on size of chicken.
6. Pull out of oven and allow to rest before cutting.

The chicken is full of flavor and juicy while still being cooked.  How did we eat our chicken?

Dinner:

• Night 1: Roasted Chicken, Mashed potatoes, Steamed broccoli
• Night 2: Fajitas from roasted chicken
• Night 3: Chicken and veggie soup
• Night 4: Chicken stock frozen for later date

How to make the soup and stock:

1. Get out the largest stock pan or skillet you own
2. Heat with a bit of organic butter
3. Add fresh garlic and other herbs/spices you desire
4. Add diced onion, celery and carrots and saute
5. Add entire leftover chicken carcass with remaining meat
6. Cover with water and boil/simmer all day.
7. Remove bones
8. Add veggies of choice (I did corn, peas, potatoes, black beans, kidney beans, garbanzo beans)
9. Cook until combined.
10. Eat and enjoy!

Once you have eaten all the soup you want just strain the leftovers to keep the stock and freeze for a future date. 

Now go out and buy that chicken to feed your family 3-4 times on one low budget!  Oh, and this fall I WILL be making chicken and dumplings out of this.