Wasted Chicken Stock

1-2 chicken backs or 1 whole carcass
1 large baggie full of veggie scraps – carrot shavings and ends, celery scraps, onion skins and ends, Bell pepper waste, etc (literally anything can be used here!)
1 entire garlic bulb (optional and thrown in whole)
1 small handful of black peppercorn (10-20 pieces)
1 tbsp Camelina oil or Ghee
2 tsp salt
Water

Preheat oven to 375. In a Dutch oven or roasting pan place the chicken and the veggies from the bag along with the oil and toss. Put in oven for 30-40 minutes. After roasting add everything to a stock pot or instant pot or slow cooker and cover with water — use whichever you prefer.

Stock pot: Bring to a boil and simmer for at least 3 hours, covered. For more marrow in stock, simmer for 6 hours.

Instant pot: Cook on high pressure for 3 hours, allow for natural pressure release. (best choice for marrow content)

Slow cooker: Cook on high for 4 hours or 8 if you’d like more marrow in the stock.

After cooking, strain with a mesh strainer into wide mouth straight neck jars and freeze. Thaw and enjoy in some of the most flavorful dishes you’ve ever made!

Kari’s Notes, Tips, and Tricks

*I use wide mouth straight neck jars because jars with a curve can shatter in the freezer due to water expanding when freezing.

*This recipe should yield around 1-1.5 gallons of stock–depending on the size of stock pot and how much water is added.

*The stock will last up to 1 week in the fridge once thawed.