Day Two with Chicken

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 Stock

Beet peels (from CSA)

Carrot peels

Potato peels

Celeriac (from CSA)

Onion skins

Kale stems (from CSA)

Garlic cloves (from CSA)

Chicken bones (from roasted chicken)

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.