We, Team J, are a frugal bunch. Whenever we go grocery shopping, we often gravitate towards purchasing whichever meat is on sale and then plan our meals around it accordingly. We often find whole chicken to go on sale quite frequently and we like them because they’re extremely versatile. We can debone it and use the other chicken parts for separate dishes. We could then use the chicken carcass to make chicken stock. Over time, we’ve frozen a lot of chicken bones and once we have enough, we make stock and save it for other dishes as well – it never ends!
This chicken stock was used to make Chicken Noodle Soup and Cream of Cauliflower Soup with Bacon (a winning combination!). I found it to be very flavourful and I think the key to that was letting the stock boil without the lid on to really help the flavours concentrate as the excess water boiled off.
This recipe was adapted from Gordon Ramsay’s chicken stock recipe. For instructions on how to make it, see below:
You can keep the stock in the fridge if you plan on using it within a week or two. Otherwise, you can easily freeze this and use it later.