My first crack at homemade chicken stock

Thanks to my brother and his girlfriend, we are now the proud owners of a Showtime Grill (“Set it – and forget it”) — they gave it to us as a bridal shower gift. The first thing we made in it was hamburgers — they came out great, but we knew it had more potential than cooking mere burgers.

So today, I went to Pathmark and picked up two fresh young chickens, each about 3 pounds. And we put put the rotisserie portion of the grill to work. I trussed the legs and wings, slapped on a simple herb rub, and after 80 minutes, the chicken came out tasting delicious.

I didn’t want to waste the carcasses and decided to make my first-ever from-scratch chicken stock. It was simple enough — toss in the bones, chop up an onion and some carrots, add bay leaves, thyme and sage, and let simmer for 3-4 hours.

I just strained the stock and it smells really awesome. Not sure what I’m going to do with it yet. There’s enough for a small batch of soup, but I tend to use chicken broth in most of my dinners, such as chicken francese and jambalaya.

Any suggestions?

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