Roaster chicken – a convenient dinner.

Don’t throw away the carcass and skin.

You can make great soup stock:
(Recipe from Suzanne Sommers)

1 carcass remove backbones and any strings
2 med yellow onions halved
3 stocks of celery cut large
Small handful of black peppercorns about 25 or so

Put all ingredients into a cook pot.
Cover with water.
Bring to boil.
Reduce heat to low.
Simmer for 4 to 6 hours.

Let the chicken cool enough to handle.
Pick out bones and skin.
Take out the onions and celery if you want.

Label freezer bags with a sharpie
“Chicken stock”

Boom! Homemade soup stock without the additives and junk in cans.