My wife bought a rotisserie chicken, so we made stock with the carcass. Its just so good to get 5 liters of stock from what would be garbage. Tattler lids worked well today, only one didn’t seal. I don’t normally do that well. Easier to get them to seal in a water bath.
This looks great! It got a really nice colour.
Roti chicken carcasses are great for that, specially combined with onion skins (for even more colour).
I keep forgetting to do that. My wife even has frozen onion skins just for stock, but I forget.
The onion skin? I never knew that, I always peel them first. I’m gonna try it next time I make stock.
I looked at this picture for an embarrassing amount of time trying to figure out how they were being supported.
Then I realized the picture was sideways.
Same! Those inexpensive roasters from the big box stores save so much money if you process the carcass properly!
