One of my favorite go-to meals is a roast chicken. I season with salt, pepper, dried dill and garlic powder before roasting in a 375 degree oven. I cook until the juices run clear, which is about an hour.
And the best part of a roasted chicken is that you can not only make stock, but can use the bits of extra chicken in soups, enchiladas or as salad toppers.
Tip: to make the perfect stock, I put the discarded bones in a pot of cold water along with a few sliced onions and carrots. I turn the stovetop onto simmer and let the stock cook very slowly. I never let it reach a boil because this will make the stock cloudy. Slow and steady wins the race with a great stock.
After the stock has simmered for several hours, drain and then let the stock stand in cool place so that the fat rises to the top. Once you’ve skimmed the fat off the top, the stock is ready to use!
