There’s no one single way to make chicken stock. Sometimes I do it with odds and ends from a chicken: wings, neck, gizzards, other random bits. But most often, and by far my favorite way to make stock – is to use 2 carcasses of roasted chickens. You roast a chicken and then you wind up with the carcass. Instead of throwing it away, you make that chicken work for you in double time. You can freeze it until you get another chicken carcass, which you then throw together with water and aromatics and cook it for a few hours. There’s very little hands-on time needed – just your presence around the house to keep an eye on the stock. The result – rich and flavorful stock you can’t get from a carton. Plus I get a kick knowing I can use one chicken for two separate purposes.
This is a great way to stretch that chicken further than just one meal. I add little salt here because I want my stock to be as much of a pure distillation of the chicken flavor as possible. Later, when I use stock to make soup, I will add as much salt as the recipe calls for, but this way I get the flexibility on how much seasoning the future soup will need.