simplelittlespaces

Keeping things simple in a not so simple world

using the whole thing

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In this house, roast chicken is a favorite.  Whether I make it from scratch or buy a rotisserie chicken at the store.  Many people know that chicken stock is made with the leftover chicken carcass.  Did you know, however, that it is really easy to make?!?

Basic Chicken broth 
No salt or add seasoning

Remove skin, meat and fat from chicken carcass.
Place a chopped onion in a large stock pot and cook until soft.  (You may also add additional vegetables here if you wish – carrots, celery, etc.  But it is also fine to add nothing, even onion.)
Add chicken carcass.
Cover with water.
Bring to boil.
Simmer for 4 hours occasionally skimming foam and fat off top.
Let cool and use, refrigerate for up to 3 days or freeze.

Thai flavored Chicken broth
I often make a Thai roast chicken in which a lime gets roasted with the Thai seasoned chicken. But you can do this with a basic roast chicken carcass.

Follow directions above.
When you add the water, add a cinnamon stick, a lime that has been cut in half and juiced, cumin seeds, 1 whole star anise and some curry powder.
Season with salt and pepper as desired.

Herbed Chicken broth

Follow directions above.
Once water is added, also add two bay leaves and a bouquet garni – thyme, sage, rosemary, basil, tarragon, etc.

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