Evelyn Ruut wrote:

Good idea! I had a lady friend who would save chicken or turkey
carcasses in a plastic bag in the freezer, then make a huge pot of stock
from them all at once.


I save and freeze the giblets from whole chickens. I also save the tips
that I've cut off of chicken wings. When chicken breast halves with skin
and ribs are on sale, I bone them and skin them and save the bones and
"funny looking" chicken pieces. When I want to make chicken soup, I
throw all my little savings into the pressure cooker with lots of
carrots, celery, onions, parsley, a parsnip and some dill weed and I
have a marvelously rich broth. It can even be watered down with some
filtered or boiled and cooled water.

What's better than "free" soup?

I also save chicken fat and render it. I hate to waste stuff g.

I roast our chicken on the gas grill. I have one of those beer can
holders and use it for the chicken which is on the side of the grill,
not over the fire. The last time I made one, I put several sprigs of
fresh rosemary into the half-can of lite beer. I rub the chicken with a
combo of granulated garlic, onion powder, Bell's poultry seasoning and
paprika. I stick a small onion in the neck to trap the steam from the
can. After the chicken is cooked, there is still a half-can of beer in
the can. The chicken doesn't taste at all like beer, but you can use
soda or juice if you feel better about it. Lemon-lime soda (even diet)
is good with a rub of garlic and ginger.

This is, by far, the yummiest way to roast a chicken. The beer can
holder thing can also be used in a regular oven. The chicken is so
juicy! The fat is on the bottom of the pan.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life