“AT HOME ROTISSERIE CHICKEN” is a staple in our house.
Afterwards we have the carcass (fat, bones, cartilage, skin, etc.)
Rather than throw it away we make homemade chicken stock. It is so easy that I feel like it is too much of a waste not to do it. It cooks while you sleep – so no excuses!
After we are finished eating and while we are cleaning up the kitchen I throw the carcass into our crock pot. I make sure I first remove any extra meat from it and preserve it for other dishes throughout the week (i.e. chicken noodle soup, chicken pot pie, etc.)
If I have leeks in the house then I throw one or two of them in as well (see above picture). I then put just enough water to cover everything in the pot and turn the crock pot on low for overnight.
Throw away everything in the strainer – the veggies have all lost their taste and nutrition – it is all in the stock!
Start with this: