What to do with unused chicken skin & bones?

As promised in yesterday’s batch cooking with chicken quarters post, I’m back with part 2. Today I want to share with y’all what I do with all that liquid left over from cooking the chicken. I will also share what I did with those skin and bones I didn’t throw away so be sure to read to the bottom.

I had mentioned how I seasoned the chicken before cooking it. This was so that the liquid (that is now turned into broth) would have a little flavor added to it. Using the meat, skin, and bones is mainly how that canned chicken broth we see on the store shelves is made. This is why I don’t throw that cooking liquid away. I’m saving money by having my own already made up and it’s healthier because I know what I put in it. After straining the liquid through a big mesh strainer I’m left with a whole lot of broth to use in future meals (see below). I refrigerate it overnight to let the fat rise. You'll want to remove (throw out) that top layer of fat before using your broth.




As for the bones and skin I put all of that into a gallon Ziploc bag and keep in the freezer until it gets full of bones (ones from future meals we eat). Once the bag gets full I use it to make chicken stock A.K.A. bone broth. I have shared how I make my chicken stock here on the blog so be sure to check that out. Now what can I use all this chicken broth (or stock) for? To amp up the flavor in a meal I prepare. It can replace using plain water in many meals. Use the broth to make anything requiring broth as well as:

* Mashed Potatoes (boil potatoes in broth instead of water)

* Rice (cook rice in broth instead of water)

* Soups

* Chowders

* Stews

* Skillet meals

* Casseroles

* Sauces, ect.

Now you can see why having cooked up a lot of chicken for meals, and having several cups of homemade broth is time saving and economical. If you were wondering, this can be done with bone-in skin-on chicken breasts as well. Next time they are on sale go ahead and stock up on a few packs and give this a try. I will be back next week to share another cooking session with you.