tag:blogger.com,1999:blog-1252953531142463763.post6098924568989017747..comments2011-01-09T13:30:27.675-08:00Comments on Megan's Kitchen Adventures: Herb Roasted Chicken and VegetablesUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1252953531142463763.post-39026925815838520822011-01-09T13:25:06.423-08:002011-01-09T13:25:06.423-08:00After you've taken all the meet from the chick...After you've taken all the meet from the chicken, you can boil the bird carcass in about a gallon of water to make chicken stock. The beauty of making your own is that you can control the salt content. I usually add a palmful of Kosher salt, some ground pepper, and a dash of Italian seasoning. Boil the carcass for about 30 minutes, then pull it out and let the stock cool. For a low fat variety, refrigerate the stock and then spoon off the fat. Mason jars with lids make are an excellent storage solution, and the stock can be frozen and used later.Anonymoushttps://www.blogger.com/profile/06554184188772211064noreply@blogger.com