If you eat a lot of chicken at home, make sure that you save all of the bones for a homemade chicken stock. It is easy to make, especially if you have a pressure cooker, and it is by far healthier and tastier than anything you get out of a can. If you are curious what the difference is between stock and broth, stock is made mostly with the bones whereas broth is made by cooking with the meat.
Chicken scraps and bones
3 oz carrots, cubed
3 oz celery, cubed
3 oz onion, chopped
1 Tbsp seasoned salt
1/4 tsp whole black peppercorns
1 bay leaf
My special secret ingredient for cooking chicken and stock is Old Bay Seasoning. Trust me, it’s not just for seafood boils.
If you are watching your sodium, reduce the amount of seasoned salt or skip it all together. If you want to lower the fat, then trim off any skin and fat. That is the beauty of making your own stock.
Want to learn a fancy French term? Mirepoix is the mixture of chopped carrots, celery, and onion. It provides the flavor and aromatics for the stock.
Have the solid bits given their all? The bones, yes, but if there are identifiable pieces of meat in there, they will have no flavor, BUT they are still perfectly good pieces of protein. Save them for use later in chicken salad, soups, chicken dishes with your favorite sauces, whatever. Meat is meat, don't waste it!
You can of course use this recipe for other meats as well, if you happen to have leftover bits from beef, pork, turkey, etc.
I tend to cook more chicken than other meats, so we have scraps and bones left over all the time, which we freeze to make stock with. The chicken stock then gets used in many recipes, but it is great for cooking more chicken, which continues the cycle. Chicken stock freezes very well and will keep for up to six months.