After we ate our roasted chicken dinner, I removed the meat from the bones and saved the carcass to make a soup stock.
Vegetable and Chicken Soup StockBeet peels (from CSA)Carrot peelsPotato peelsCeleriac (from CSA)Onion skinsKale stems (from CSA)Garlic cloves (from CSA)Put everything in a soup pot and cover with water. Bring to a boil and let simmer for a few hours. Remove from heat, drain our liquid and put in the refrigerator until fat is solid. Skim fat off and use stock.
I froze most of the soup stock in 2 c containers, but saved some to make chicken tetrazini and potato leek soup.
Love this idea! I've done a whole chicken a couple of times but have not progressed to making soup with bones yet. I really should!
ReplyDelete