Hi Lauren,
Whenever I make a roasted chicken (stuffed with fresh quartered lemons and thyme or rosemary) and have cleaned most of the meat off the bones, I pop the carcass into a large freezer bag and place in the freezer. When I have two of these bags in the freezer, I set aside a couple of hours to make chicken stock with these leftovers. The flavor of homemade stock is amazing.
Warmly,
Lizzie Marie Cuisine
feeding body & soul
LizzieMarieCuisine says :