I’ve written elsewhere on this site that one of the most significant discoveries I made late in life was making chicken stock. A couple of years back, I experimented with making several different whole roast chicken recipes and learned to make stock while doing so.
Every time I roast a chicken now, I make stock. Typically, I use an onion with the skin on (or half an onion depending on how big the onion is), a carrot, a celery stalk, and some parsley.
Last night, when I prepared the stock, I found out I had no carrots, celery, or parsley. I decided to make the stock anyway. I put the chicken carcass in the crock pot, covered it with water, and put in a small onion (skin on), a radish, a bay leaf, four peppercorns, and half a teaspoon of celery seeds. I cooked it overnight on low and poured myself a cup this morning. I threw in a bit of salt and was blown away by how good it was for something so dead simple. Like other stocks, I’ll freeze the rest for other dishes, as the homemade broth always makes meals taste better.
I probably cook a chicken once a month, and there is no practical way not to buy store-bought stock for all the cooking that gets done, but it’s still a great way to use the entire bird and also get another tasty treat that can be used alone or for other meals.