As I roast this almost 8 LBS bird making 14 meal for my family & friends some in Sandwich, a wonderful Thai curry with chicken tofu, asparagus, green beans, mushroom, lemon grass on brown rice... a stir fry with shiitake, onion, celery, garlic, broccoli, eggplant... on quinoa
Here an easy way to make the best stock for soups to cook a meal without butter or oil
in a large stock pot add lot of cold water, the chicken carcass, skin, celery, onion, carrot peel, herbes de Provence, bay leaf, salt & pepper bring to a boil and sim the top (look like a brown foam usually) let it reduce filter true a sieve let rest until lukewarm then in the frid over night
the next day all the fat will raise on the top, it is very easy to remove, make two incision, remove the fat from the top and the gelatin under is the best chicken stock to make soups, sauces, or to use to stir fry...
It is pretty easy to do + it freeze very well (I like to freeze some in a ice tray sometime you need just a little)
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