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
  1. Put everything into a large pot
  2. Fill pot 1” from top of water
  3. Bring to a start of a boil then turn to lowest setting. Skim anything that floats to the top.
  4. 8-12 hours later. Simmer do not boil.
  5. Halfway through if the water evaporates add a cup or two of water. Don’t over reduce.
  6. Strain through a sieve when done.