Reply to need help making inexpensive chicken stock

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[quote=Anonymous]Y'all are fancy! Whenever I get a rotisserie chicken from costco, we eat the meat for one dinner and one lunch, reserving the bones and every thing else that isn't meat. When it's picked as clean as we're going to pick it, I throw everything into the pot, add an onion, celery tops, garlic cloves, peppercorns, and cover with water. (As PP said, no salt.) Simmer for a couple hours, strain, chill, remove some (not all!) of the fat, pour into a gallon ziplock and freeze. (PP, I too have strained the stock down the drain, keeping all the delicious mushy aromatics. Like you, never again. :)) I must admit, I don't worry much about cooling it down fast, because I know that it will stay above 160 for long enough to sterilize it when I next use it. I just get it tepid on the counter, then it goes in the fridge to solidify the fat.

It gels nicely, yields enough for a pot of soup later, and tastes pretty good. And it's basically free. Pay $5 for the chicken that you eat for two meals, maybe add a buck for the onion and such. 
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