chicken stock
I happen to like making my own chicken stock at home. My CSA sells chicken necks and backs for cheap, and I like putting the remains of Sunday supper roast chickens to use. I save scraps of things like onions, carrots, celery, fennel, and parsnips in a sealed plastic container with said chicken bones in the freezer. On broth day, I dump everything in my trusty stock pot and fill it up with water. Add salt, peppercorns, and some herbs, turn up the heat, and you’re ready to go. I let everything simmer for at least 3 hours, remove the bones and vegetables with some tongs, and strain the stock through cheesecloth.
For a more spelled-out, articulate guide to making your own chicken stock (I am not at my most coherent today), check out Simply Recipes.
As for the leftover mushy boiled vegetables and bits of meat, I like to chop them up and pan fry them with some boiled potatoes, whatever spices and fresh herbs are around, and other leftover stuff (in the photo below, what remained of an opened can of garbanzo beans) to make a delicious-smelling hash with a side of eggs. Waste not, eat well.
