One of the most admirable things about chicken is that pretty much every single part of the bird can be used to prepare a meal of some sort, and that even applies to its carcass. Once you’ve carved and consumed all the meat off your bird and are about to toss it, think twice, because the leftover little bits of meat, skin, cartilage, and bones make for one savory stock. It’s as easy as throwing the carcass in a pot with some water, herbs, and vegetables and letting it simmer for a while, and it beats store-bought stock by a mile. Your stomach and your pocketbook will thank you. • makes about 12 cups stock
Place the chicken carcass, celery, carrots, onion, bay leaves, thyme, peppercorns, and rosemary in a medium stock pot, about 5½ quarts. Add water to the pot until the carcass is just covered, about 14 cups depending on the size of your pot, making sure to leave 3 inches of space between the top of the stock and the lip of the pot, so it doesn’t boil over.
Turn the heat to medium high and bring the stock to a simmer. Lower the heat to low and allow to cook, uncovered, until the stock deepens in color and is very aromatic, about 2 hours, stirring every 20 minutes. Strain the stock though a colander or fine-mesh sieve to remove the solids. Discard the solids and reserve the stock. Add salt to taste.
This stock can be used as a base for sauces and soups, or to add chicken flavor to stuffings and other dishes. Once cooled, it can be stored in an airtight container in the freezer for up to 6 months. It will keep in an airtight container in the refrigerator for up to 1 week.