Whole chickens are one of my favorite things in the whole wide world to cook with. Let me rattle off a few reasons why:
1. Cost per pound, they are usually way cheaper than precut chicken breasts, thighs, drumsticks, etc.
2. They are super versatile. You can roast them, poach them, butcher them. They can go any which way.
3. You can do a ton with one beyond the first meal! Which is what I’m talkin’ bout today.
This is a wrap up post of my last several. First, I showed you my absolute favorite way to roast a chicken. It’s simple and leaves you with crispy, golden skin and juicy, perfectly cooked meat. I love this stuff. Here’s the recipe!
Once you’ve thoroughly feasted on the chicken, don’t you dare just toss that oh so useful carcass. You’d be depriving yourself of the liquid gold that is homemade chicken stock, or bone broth. If you’re too tipsy tired to do something with it right after dinner, just toss the whole thing, bits of meat, cartilage, bones, and all into a large plastic bag and into the fridge until the next morning.
When you’re ready to deal with it, get all the remaining meat off the carcass. Honestly, it’s easiest to just do this with your hands, unless your a pro with a butcher’s knife. I am not. Refrigerate that for later. Then make yourself some stock!
So now that you have stock, you have two choices. Both are excellent options. You can either portion the stock into usable amounts (i.e. 1 1/2 cups) or you can use it right away. One of my favorite ways to use the fresh stock and make the most of my leftover chicken is to make good ol’, hearty chicken noodle soup! I truly believe it’s the ultimate comfort food. Maybe just behind mashed potatoes. But it’s a close call. Here’s my simple recipe for chicken noodle soup:
If you don’t already, start cooking whole chickens more often! You get so much bang for your buck and they’re incredibly delicious. Win, win. Oh, and you know those awesome rotisserie chickens you can get at the grocery store? You can absolutely make chicken stock with them, too!