Dinner Saturday night included two whole can chickens. We had a small amount of meat left and all those bones--perfect for us to make a rich chicken stock for a Sunday supper of chicken ramen noodle soup. I follow the basic recipe for making chicken stock and use a crockpot. The soup could not be more simple: make noodles; heat chicken stock and simmer with chopped bok choy for a few minutes; add leftover chicken; add cooked noodles; serve; enjoy. Chicken Stock
Remains of a cooked whole chicken
2 bay leaves
Handful of whole peppercorns
3 crushed cloves of garlic
Half an onion
1 carrot
1 celery sprig
1 tbs. fresh rosemary
Filtered water (enough to cover chicken)
Sriracha hot chili sauce, to taste
Cook in crockpot on high for 2 hours. Let sit and skim fat from top with a spoon. Strain broth with a cheesecloth and serve immediately or transfer to a glass jar or bowl and refrigerate for use later in the week.
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