Yes, yes, yes, save those chicken carcasses (wrap and freeze them) – when you have 3-4 make some yummy, out-of-this-world chicken stock. MUCH better than store-bought, trust me on that! And there are oodles of ways you can use it … chicken soup, as a base for chicken gravy, add to mashed potatoes (instead of milk), cook your egg noodles or rice in it instead of water, and much more! So next time you think about throwing away that chicken carcass, consider making your own chicken stock instead! Much better, no “additives,” simply pure stock for use in your yummy dishes!
Check out this link for more ways to use Chicken Stock:
Add your chicken carcasses to a large stock pot. Now add 3-4 large carrots, a whole onion sliced, some celery stalks, and water to cover all.
Bring to a gentle boil, reduce heat and simmer several hours, or until meat is falling off bones.
Drain your stock, discarding veggies and chicken bones. Once cooled, pick through the bones and save all the chicken meat for future uses in soups, stews, chicken pot pie and more. Pack in a zip-loc bag and freeze until ready to use.
Allow stock to cool, skim fat.
Pour into canning jars and seal with canning lids.
Process in pressure canner 25 minutes (quart jars) at 11 lbs. pressure (or follow your pressure canner instructions).
Remove jars and allow to cool and seal.