Almost every time I cook a chicken though, I boil the bones with some of the meat still on it for soup stock. I know, you are thinking "What a pain". No not really. Throw it into a soup stock pot with enough water to cover it and an inch above it, throw in some spices and raw vegi's and let it slow boil for a few hours, strain and done. Freeze the stock and now you have it when a recipe calls for it. Easy peasy lemon squeezy!
1/2-1 Yellow Onion quartered
3 Celery Stalks
2 Carrots chopped
2 Bay Leaves
4 Garlic cloves rough chopped
1/2 TBSP Salt
1/2 TBSP Pepper
Optional: 1 TBSP Chicken Bouillon (intensives the flavor)
Add enough water to the soup pot to cover the carcass plus about an inch. Add everything to the pot and set it at a slow boil. Then reduce to a fast simmer. Let it cook for two hours, during the two hours add more water back up to the original mark. Let it simmer down about an 1" to an 1 1/2" (25-38 mm). Turn it off and strain out all the solids. Let it cool for about 45 minutes at room temperature and then place in the refrigerator overnight. The fat will solidify at the top. Scrap it off. The broth will be very jelly like, remember to stir it after you scrap off the fat. At this point, I label freezer bags with the date and name and place 1 cup of the broth in each baggy*. I then freeze them until needed, they will last about 3 months in the freezer. I was able to get 6 cups of broth from this batch.
That is really all you have to do. Don't over salt it or over pepper it as that will happen when you make your recipe with it.
*If you want clear broth, you can pass it through cheese cloth several times to remove all solids before you freeze it.
Thank you for stopping by and remember, enjoy life.
It's the one you have,