This is the first recipe in my series on making the most of your leftover roast chicken. See Part 1 – Cost Efficiency in the Kitchen, or How to make One Chicken last for Three meals. Stay tuned for a soup and a pasta recipe!
This is a trick everyone’s grandmother has done and the best way to create turkey soup the day after thanksgiving, or to get the most of your dollar by using your leftover chicken.
All the rules for making chicken stock are the same, except that you will likely need to skim a little less, and that you need to be extra careful when you are dealing with your chicken parts to make sure that after cooking you cool them quickly and refrigerate them. Food safety issues typically arise when food is heated and cooled more than once as it is warm temperatures that help bacteria breed.
Note: Making a turkey stock from a leftover turkey is the same process, simply increase the vegetables and herbs a bit as you have a larger bird.
Chicken Carcass Chicken Stock( 6- 8 cups stock)
Remove any meat from the bird and reserve for another purpose. Remove any excess skin and discard. Break the bones apart carefully into pieces no bigger than 3". Place in a soup or stock pot and cover with 2" of cold water. Bring to a simmer. Carefully adjust the heat to maintain a gentle simmer and allow to cook for about 30 minutes, skimming regularly. After 30 minutes, if the scum has significantly decreased add in your vegetables, bay leaf, peppercorn and thyme. Continue cooking for another 90 minutes - 2 hours if you have the time. As scum build up remove it. If the bones become uncovered, add a bit more cold water one cup at a time. Once the time is up, strain the stock into another pot. Cool quickly and refrigerate overnight. The next day you can remove any fat that has accumulated on top and it is ready to use.