On Christmas Eve, I made a small (yet big to my little family) chicken dinner with all the extras including stuffing, green bean casserole and salad. It was delicious! Following dinner and removing any leftover meat from the chicken carcass, I put the remaining chicken into a large pot with a few other ingredients, let it simmer for an hour and voila! It had to be the best chicken stock my palate has ever tasted!
If you are interested, below is this super easy recipe:
- 1 turkey or chicken carcass, meat and skin removed
- 1/2 cup white wine (optional)
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 whole peppercorns
I halved the recipe since my chicken was very small and the stock turned out wonderfully. When it was finished simmering, I let it completely cool, then put it into a container and let it further cool in the refrigerator. Then, I put it into a freezer safe container to be frozen until needed.