Remember that chicken I deboned? Surely you didn’t think I let the rest of it go to waste! No – instead I made homemade chicken stock for the first time ever, and it was awesome! I threw in the bones and various innards along with celery, carrots, onions, and a bunch of water. After simmering it for four hours, I wound up with this:
Success! And it was delicious, too! I wound up making two different soups out of this: a vegetable-noodle soup that I didn’t take a picture of, and a potato-leek soup with onions.
I think if there was ever a reason to debone chickens more often, it would be for the stock. This stuff was amazing, and gave a nice, rich undertone to the soups.