A gallon of chicken stock, cooling on the stove.
I made chicken soup this afternoon, using the carcass of a roast chicken from dinner yesterday. As I picked chicken meat for the soup pot, the rest went into the Instant Pot for stock.
Chicken, carrots, onions, celery, fresh garlic, fresh parsley, many dried herbs, seasoning, bay leaves, and all the current stock in the fridge. All the best went into the soup, while all the rest went into the stock.
While the Mirepoix was sweating in butter, the pressure cooker was coming to temperature. By the time the soup was simmered and ready for the addition of egg noodles, the pressure cooker was done. By dinner, the cooker was cooled enough that I could ladle the stock into jars.
There is something satisfying about making something great out of what would have been tossed away. Now we have a gallon of chicken stock heading to the fridge, and it's so much better than store-bought it's in its own league.
Oh, and Herself and Spawn suggest it may be the best chicken soup they've ever had.
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