Ok, so turkey neck… Not something that makes me say, “Mmm let me whip up some fried turkey neck!”. Also, who eats turkey in any month other than November? So, I tried to get creative with this national holiday and instead made chicken stock and included the little chicken neck. (smaller but equally as creepy as a turkey neck)
One of my go to easy weeknight meals is roasted chicken. It is easy to prepare, hard to mess up (unless you are me, who accidentally cooked mine breast side down, a no no, and it took twice as long to cook since it was still raw when I tried to carve it). Everyone has a kitchen disaster every once in a while, right!? Normally, this is an easy meal and costs between $4-$6 bucks for a 5lb chicken! This is plenty for two meals! And another bonus, using the leftover bones to make your own chicken stock.
Here is how I see it, 32oz of chicken broth is an average of $4 I calculate I spent $5 for the chicken and I have been saving ends of onions, carrots for the broth and grow herbs to throw in there, making my own broth cost $6 and I got 72oz of broth and meat for two meals!! If I was better at math, I’d break down the savings, but I’m not
Can I get a whoop for those savings! That money is much better spent on wine!
Recipe adapted from Food Network
-Your leftover chicken carcass, including neck and back
-1 large onion, quartered (or leftover onion pieces you have been saving! NO need to remove the ends or spend a lot of time taking the skins off)
- 4 carrots, cut in ½ (or leftover pieces of carrots so you don’t have to bother peeling!)
- 4 ribs celery, cut in ½ (use the top leafy parts they are the most flavorful)
- 1 leek, cut in 1/2 lengthwise (don’t worry if you don’t have a leek, it is not necessary, if I don’t have one, I add an additional onion)
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley with stems
- 2 bay leaves
- 8 to 10 peppercorns
- 2 whole cloves garlic, peeled
- 2 gallons cold water
Place chicken, vegetables, herbs and spices in a large stockpot. Pour water over the vegetables and chicken until they are fully submerged. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Simmer for 6 to 8 hours.
Strain stock into a large heatproof bowl, discarding the solids. Cool immediately by placing in the refrigerator. Make sure to keep it in there overnight. Remove from the refrigerator and strain, using a fine mesh sieve, to catch all the solid fat/ Discard the fat and pour your broth into plastic freezable storage containers or gallon plastic seal-able bags. You can store this broth in the refrigerator for 2 to 3 days or in freezer for up to 3 months. I go ahead and freeze all of mine, because it is so easy to defrost!