Enter chicken stock! Every Ina Garten cookbook I own has a recipe for homemade chicken stock. I filed them under the "to make someday" category, but never really paid them much attention despite how much Ina raves about it.
Well, I can't believe I waited so long to do it. It was so easy and the broth has so. much. flavor. It makes the carton stuff look like water. I foresee many more Costco trips in my future, and lots of homemade stock in the freezer.
Homemade Chicken Stock
1 onions, unpeeled and quartered
2 celery stalks, halved
2 carrots, cut in half
2 bay leaves
2 cloves of garlic
10 whole black peppercorns
1/2 tablespoon of kosher salt
optional: parsley, thyme, dill, or rosemary
Toss bird, vegetables, and spices in large dutch oven and cover with water. Bring to a boil. Reduce heat and let simmer, uncovered, for 1 1/2 - 2 hours.
Let it cool, discard everything in the pot except for the stock. Pour through a fine mesh strainer. Refrigerate or freeze.
Note: you can really add or subtract the quantity of veggies and I don't believe it will make a difference. When the stock has cooled, you may have to scrape the surface fat.