I actually roasted a chicken just so I could make stock to put in my next batch of lentils. Admittedly, that’s a bit ridiculous, but I put the rest of the chicken to good use as well.
If you don’t want to eat the chicken meat as a meal right after cooking, you have lots of options to make good use of it and simplify your cooking for the week.
I roasted my chicken with lots of garlic, onions and carrots, which I’ll add to my next batch of lentils.
I then pulled off all the chicken meat and set it aside to make a white bean, chicken chilli, my own adaptation of the recipe in the Slow Carb cookbook.
Finally, I took the bones, skin and other scraps and used them to make a stock.
Here’s what I did…
- 2 onions, quartered
- 5-6 garlic cloves, smashed or chopped coarsely
- 3 carrots washed and chopped into a few large pieces
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 t paprika
- 1 t Sea Salt or Veggie Salt
- 16 cups water
- Put 3 cups of water into a stockpot or any large pot. Turn heat to medium-high heat until boiling.
- Add onions, carrots and garlic and simmer over medium heat until liquid reduces to almost nothing.
- Add the spices. Stir.
- Add the chicken bones. If possible, try to avoid stirring as disturbing the chicken bones can make your stock cloudy.
- Add the water, one cup at a time. Once it reaches a boil, reduce heat to a gentle simmer.
- Simmer for 2-3 hours. Taste the stock. If it’s full-bodied, it’s done. If not, keep simmering a bit longer.
- Add salt and pepper to taste. Approximately 1 Tbs of Sea Salt or Veggie Salt should do.
- Strain veggies and chicken bones
- Allow to cool (you can do this in the fridge overnight if you want), and the fat should separate. You can then skim the top layer of fat off and put in single serve jars to refrigerate, freeze or use straight away.
- The stock should keep for 3-5 days in the fridge.