Chicken stock is the best way to make use of cast-off chicken carcasses and vegetable off-cuts from cooking. Gather and keep onion, carrot, parsnip and celery off-cuts as well as chicken bones, organs and carcasses (less so fat and skin) in GAL zip-top bags in the freezer until ready to make stock. You can supplement this with inexpensive chicken frames, necks and feet from the store (chicken feet especially add quite a bit of collagen to the stock, giving it a nice texture).
~16 ¾-Full QT Containers
- 24+ QT pot
- 4 GAL bags vegetable off-cuts and chicken carcasses
- Chicken frames, necks and feet from the store (optional)
- Basil leaves
- Black peppercorns
- ?? GAL water (Top with water to 20 QT mark in pot)
~27 ¾-Full QT Containers
- 36 + QT pot
- 6-7 GAL bags vegetable off-cuts and chicken carcasses
- Chicken frames, necks and feet from the store (optional)
- Basil leaves
- Black peppercorns
- 6 GAL water
~32 ¾-Full QT Containers
- 50+ QT pot
- 8-9 GAL bags vegetable off-cuts and chicken carcasses
- Chicken frames, necks and feet from the store (optional)
- Basil leaves
- Black peppercorns
- ?8? GAL water (Top with water to 10-11 GAL mark in pot)
- Combine all ingredients in the pot (if frozen, at least partially defrost the store-bought chicken as it will stick to the packaging).
- Bring to a boil, then lower to a simmer and cook for 3-4 hours, stirring occassionally.
- Kill the heat and allow to steep for 1 hour.
- Strain and divide into QT containers, only filling ¾-full if freezing for later use.
- Allow to cool to room temperature, refrigerate overnight, then freeze.