Last week I gave you my preferred recipe for roasting a chicken. The chicken carcass should not be discarded. One of the things that you will need to adjust to when cooking for the first time is that you don’t simply throw everything away that you don’t immediately use. This is not because of high-mindedness regarding waste and “recycling”. Rather it’s because stuff that you have already spent time with can be used to save time elsewhere. Plus it also tastes good.
Chicken stock is one of my key ingredients. I always have it on hand, whether fresh in the fridge or frozen, and I always make my own. Forget about instant stock that comes in horrible cubes, and any good stock that you can purchase will cost you far more than if you simply made some yourself. There are many ways to make stock but I like to have a clear broth that doesn’t overpower dishes. That way it is much more versatile.