I've always wanted to make my own chicken stock but found the idea of the task overwhelming so haven't until now! I bought one of those whole roasted chickens from the grocery store for an easy protein addition to meals during my busy week. I googled how to make a simple stock - then did what I wanted.
Stock:
Chicken carcass that has with the meat picked off (mostly)
Canola Oil
1 carrot peeled
1 celery stalk
1/2 yellow onion
Salt & pepper to taste
1/2 tsp italian seasoning blend
Directions: browned the carcass in oil for a bit, added the veg chopped in big chunks, add seasoning and topped with enough water to just cover the ingredients. Bring to a boil then leave at a slight simmer for a half hour, check and let simmer for another half hour. Strain the liquid into a pot and throw away the rest. It should taste decent, I was nervous it was a bit light tasting but it all came together when I made the soup so trust the process!
Soup:
1 Small yellow onion finely diced
2 Peeled carrots thicker dice
2 Celery stalks thicker dice
1 Tbsp dried parsley
Salt & Pepper to taste
1/3 Cup of green lentils cooked separately
Chicken - I added all the remaining chicken which ended up not really including the breast (because it's so good on salad)! Truth be told, grocery chicken darker meat can be a bit greasy so I guess it's good for soup!
Directions: Soften the diced onion in oil, salt and pepper until translucent and sweet. Add carrot and celery then cover with the homemade stock. Bring to a boil with seasoning but not for too long. Let the veg keep its integrity, it'll soften anyways but you're not making baby food! Add the lentils and desired amount of chicken. This ends up being not a huge pot but it's a hearty portion. You want to work with the amount of stock you made and don't try to stretch it out.
Happy Sunday!
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