Retain chicken necks, chicken backs, and the giblets after roasting a whole chicken. Place these chicken parts in a zip lock bag and keep them in the freezer until you are ready to use. Use the stock that is made for soups, stews, gumbo, and rice dishes.
Assorted Chicken Necks, Backs, And Giblets
A Tablespoon Of Olive Oil
Ten Whole Black Peppercorns
A Pinch Of Ground Black Pepper
A Tablespoon And ¼ Teaspoon Of Sea Salt, Divided
A Celery Stalk
Two Garlic Cloves Cut In Half
Two Parsley Sprigs
Preheat the oven to 350 degrees.
Evenly rub the chicken parts with the olive oil. Place the chicken parts on a baking sheet. Sprinkle them with ¼ teaspoon of the sea salt and the ground black pepper. Roast the chicken parts in the oven for one hour.
Place the chicken parts and the pan juices in a soup pot. Add the peppercorns, a tablespoon of sea salt, the celery, the carrot, the garlic cloves, and the parsley sprigs to the pot. Pour enough cold water into the pot to just cover the ingredients.
Cover the pot with a lid and simmer on low heat for 1 and ½ hours. The stock should never rapidly boil.
Strain the stock through a sieve. For best results, strain the liquid four times. Taste and add more sea salt, if needed. Now you have chicken stock. You can store it in the refrigerator in a plastic container or freeze it for future use.