I'm on a real kick of reducing the waste in my cooking. I am trying to use up all my ingredients and produce and throw things out only if they are truly past their prime. After my roast chicken...and with the low waste mentality in mind, I decided to make some chicken stock for the first time...I love making soup for my lunches at work, and I almost always pick up chicken broth or stock on my weekly grocery trips, so this is something that will definitely get a lot of use in my kitchen.
I don't know where I heard it, but I have heard a comparison made between making stock and making tea. Making chicken stock is like making chicken and veggie tea. I put the chicken carcass in a pot with a couple of quartered onions, and a few carrots. I also made a bouquet with some of the remaining herbs, about ten peppercorns, and I threw in a piece of lemon leftover from making the chicken. I covered everything with a few inches of water, brought the pot to a boil, then let simmer for a few hours. I skimmed the foamy stuff off of the top, cooled, and removed the carcass and the leftover veggies. I then put the whole pot in the fridge. The next morning I skimmed a little fat off of the top, and voila! Homemade chicken stock....enough for 2 soups. I have pictures of one of the resulting soups for another post....still making plans for the other half of the stock! Stay tuned!