Homemade chicken stock is my new favorite thing to make! I use chicken stock all the time for the obvious when making soups and stews but also for flavoring rice, potatoes, sauces for meats, etc. If you're roasting a chicken anyway, there's no reason to let the carcass go to waste. And, you've likely got everything on hand that you need to make the stock from roasting the chicken - just make sure you have carrots, celery, garlic and onion and herbs on hand.
What You Need:
1 chicken carcass
2 large onions, quartered (you don't even need to peel)
2 whole cloves of garlic, halved (again, you don't need to peel)
5 carrots, roughly chopped
3 stalks of celery, roughly chopped
large handful of parsley
large handful of time
2 large lemons, halved
salt and pepper to taste
What You Do:
Combine all of the above in a large pot. Season generously with salt and pepper. Cover with water and let simmer for several hours. Strain out the liquid at the end and you have your stock. Refrigerate for up to a week or freeze for safe keeping. You can seriously taste the difference!