Whenever I make a whole roast chicken (which is quite often) I like to keep the chicken carcass to make chicken stock. If you know you won’t have time to make the stock before the carcass goes off, you can store it in the freezer until you’re ready to use it. I do this with my vegetable off-cuts too (like carrot, leek, onion, celery leaves etc). This also means that I reduce waste-which is something very important to me.
HOMEMADE CHICKEN STOCK
1 chicken carcass
fresh or frozen vegetable off cuts to the equivalent of at least 1 onion, 2 carrots, 1 leek, 3 celery sticks
2 liters of water
2 bay leaves
Place all ingredients into a large pot and boil for 4 hours on medium.
Strain the vegetables and chicken from the liquid stock. Discard the vegetables and chicken carcass.
The good thing about using silicone muffin trays is that it portions the stock out into ½ cups for easy use.
Pour the liquid stock into either ice cube trays or silicone muffin trays and freeze until solid.
Empty the trays into resealable plastic bags and store in the freezer for up to 3 months.