makes approx 11 cups
1 leftover roaster chicken (bones, fat, skin, meat)
*plus 6-7 leftover frozen chicken legs or other parts
1 medium carrot or handful of baby carrots
2 celery stalks, halved
3 cloves garlic, crushed
1/2 large onion
1/2 tsp peppercorns
2 bay leaves
2 tbsp dried thyme
2 tbsp dried oregano
1 tbsp kosher salt
Throw all ingredients together in a crock pot. Cover with water. Cook on low for at least 24 hours. Once finished strain and pour into jars or containers and refrigerate or freeze. Again as with the beef broth, I salt to taste as needed for use. Don't forget to let the broth cool for a day in the fridge then remove the fat layer BEFORE freezing.
You can see in the picture the fat that formed on top after a few days. Let it go until you need to open it. The fat keeps it 'sealed'.
Another note worth mentioning. The night I made the roaster, I picked it pretty clean of chicken for leftovers and put it in a ziploc bag, including the onion, parsley and rosemary sprigs and garlic that was still in the cavity. I did remove the lemon since I tried making stock with the lemon before and I wasn't too thrilled with the taste. The carcass ended up in the freezer for a few days until I
If you have the time and leftover random chicken bones, I would definitely use this stock to make the Escarole soup. I would hate for the soup to turn out just OK because of tasteless store bought broth.