Every single time you have a whole chicken or turkey for that matter, always intend to make stock after. Don’t throw away those bones! Have a couple of mason jars ready and use your own chicken stock!
Fun Fact: Broth is bones and meat. Stock is just bones.
Print Recipe Chicken Stock
Put everything into a large pot
Fill pot 1” from top of water
Bring to a start of a boil then turn to lowest setting. Skim anything that floats to the top.
8-12 hours later. Simmer do not boil.
Halfway through if the water evaporates add a cup or two of water. Don’t over reduce.
Strain through a sieve when done.